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= Makes 4 servings.

Ingredients Needed For COCONUT SHRIMP
* 1 pound large shrimp
* 1/2 cup dry sherry
* 1 teaspoon curry powder
* 1 1/4 cups all-purpose flour, divided
* 1 1/2 teaspoons cornstarch
* 1/4 teaspoon baking powder
* 1/2 cup milk
* 3/4 cup shredded coconut
* 3/4 cup dry breadcrumbs
* vegetable oil for frying
* 3 cups hot cooked basmati rice
* Mango chutney (optional)

Directions To Prepare COCONUT SHRIMP
Peel Shrimp, leaving tail shell; devein. Butterfly Shrimp by cutting almost all the way through along vein side.

Combine sherry and curry powder; marinate Shrimp in sherry mixture in refrigerator 30 minutes.

Combine 1/2 cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth. Combine coconut and breadcrumbs in rectangular dish. Coat Shrimp in remaining 3/4 cup flour, then batter, then coconut mixture. Let stand 20 minutes before cooking.

Heat 1 inch oil to 350 degrees in heavy pan with 3-inch side rim. Fry Shrimp until golden; do not crowd in pan. Drain on paper towels. Serve Shrimp with rice and with mango chutney, if desired.

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Sunday, February 25, 2018, 5:33 pm

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