Coco beer shrimp

Yield: 4 Servings

Measure Ingredient
16 larges Shrimp or prawns
Flour
1 pounds Grated or flaked coconut
Oil for deep frying
Piquante sauce (see recipe)
Apricot sauce (see recipe)
12 ounces Beer
1 cup Water
1½ cup Flour
1 Egg
½ teaspoon Cayenne pepper
½ teaspoon Black pepper
½ teaspoon White pepper
1 teaspoon Salt
1 pinch Garlic powder

BEER BATTER

Shell and devein the shrimp, but leave the tails attached. Dust the shrimp lightly with flour and dip into the BEER BATTER to coat evenly. Allow excess batter to drip off,and then roll the shrimp in the coconut to coat generously. Deep fry at 350 F until golden brown, 2 to 3 minutes. As an appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large mixing bowl.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY WINE:J PHELPS SAUVIGNON BLANC 82 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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