Almost Outback Steakhouse Shrimp Sauce Recipes

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Steps:

• Thread 6 shrimp close together on each skewer.
• Melt butter with garlic.
• Brush 1 side of shrimp with 1/2 the garlic butter, then sprinkle with 1/2 the Spice Rub.
• Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.

Steps:

• Preheat oven to 400 degrees F.
• Rinse off thawed shrimp and pat dry, set aside.
• In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
• Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
• Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
• Place coconut on a small cookie sheet or pan.
• Dip each shrimp in the batter and then roll in the shredded coconut.
• Fry shrimp in hot oil just until they start to turn golden brown.
• Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
• While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
• Serve shrimp with the marmalade dipping sauce.

Steps:

• Mix all ingredients in a glass bowl (adjusting to taste).
• Cover and chill for 24 hours before serving.
• Delicious!