Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Coconut Shrimp

Outback Steakhouse Copycat Recipe
Dipped in beer batter, rolled in coconut and fried golden. Paired with our own Creole marmalade.

Serves 4

Shrimp and Batter:
12 jumbo shrimp
8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided
2 tablespoons sugar
1/2 teaspoon salt substitute
vegetable oil, for frying

Marmalade Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

To Make the Dipping Sauce:  Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

To Make the Batter:  Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp:  De-vein and peel off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously.

To Cook the Shrimp:  Drop the battered shrimp into the coconut and roll it around so that it is well coated. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through. Drain on paper towels briefly before serving with marmalade sauce on the side.

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