On Fri, 05 Nov 2004 11:18:47 -0800, Denise Lane
> wrote:

>Chris wrote:
>
>> Anybody have a good way to prepare lobster or have a good recipe for a
>> dipping sauce that would be good w/ lobster that will not add much
>> fat?

I feel that a lobster is a special meal...not something you do every
other night. A special meal is a little decadant...and a two
tablesspoons of clarified butter is part of the meal.

But you might enjoy this recipe....not the shrimp part...but I feel
the sweetness of shrimp can compare to lobster. Check out the "sauce"


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Coconut Shrimp


1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut


sauce

1/2 cup orange marmalade
1/4 cup dijon mustard
1/4 cup honey
3 drops tabasco sauce

1. Peel and devein the shrimp; dry on paper towels.
2. Mix the flour, cornstarch, salt and pepper in a medium bowl.
3. Add oil and the ice water to the dry ingredients; stir to blend.
4. Heat the oil to 350 degrees in an electric skillet.
5. Dip the shrimp in the batter, then roll each shrimp in the
coconut.
6. Fry shrimp for about 4 minutes, or until lightly browned.
7. Do not overcook!
8. Place the shrimp in a shallow baking dish and bake at 300 degrees
for
5-7 minutes to complete cooking.
9. Combine the marmalade, Dijon mustard, honey and Tabasco to make
the
sauce and serve with the shrimp.


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