Coconut beer shrimp w/sweet and tangy sauce

Yield: 6 servings

Measure Ingredient
4 \N Eggs
1 cup Beer
3½ teaspoon Creole seasoning (follows)
1¼ cup All-purpose flour
2 tablespoons Baking powder
2 cups Orange marmalade
¼ cup Creole or Dijon mustard
48 larges Raw shrimp; peel, tails on, devein
1½ cup Fresh or moist-pact coconut; shredded, to 2 C
\N \N Oil for deep-frying
3 tablespoons Shredded horseradish

WALDINE VAN GEFFEN VGHC42A

SWEET AND TANGY SAUCE

Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder.

Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer, wok or deep saucepan. The oil should be at least 1-½" deep. Drop shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients. Source: The Commander's Palace New Orleans Cookbook This is really delicious. I guarantee! 11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 11/03 From: VGHC42A WALDINE VAN GEFFEN Time: 2:52 PM

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