Coconut Shrimp with Muscadine Dipping Sauce

24 large (15-20 count) shrimp, peeled, deveined, and butterflied

1/2 cup cornstarch

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1/2 tsp Creole Seasoning

4 egg whites

2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut

Canola or peanut oil, for frying

Three-bowl breading procedure: Pat shrimp dry with a paper towel. In the first small bowl combine cornstarch, salt, pepper, and Creole seasoning. In the second bowl, whisk the egg whites until foamy. In the third bowl, place the coconut.

Coat the shrimp with the cornstarch and shake off excess. Dip into the egg white and then press into the coconut, covering entire shrimp. Keep one hand dry to make the process neater.

In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, six at a time. Fry for approximately 3 minutes or until golden brown.

Remove to a rack or paper towel to drain.

Serve with Muscadine Dipping Sauce.

Yeild: 24