Yield: 6 Servings
Measure | Ingredient |
---|---|
4.00 \N | Eggs |
1.00 cup | Beer |
3½ teaspoon | Creole seasoning (follows) |
1¼ cup | All-purpose flour |
2.00 tablespoon | Baking powder |
48.00 large | Raw shrimp; peel, tails on, devein |
1½ cup | Fresh or moist-pact coconut; shredded, to 2 C |
\N \N | Oil for deep-frying |
2.00 cup | Orange marmalade |
¼ cup | Creole or Dijon mustard |
3.00 tablespoon | 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