Coconut beer batter shrimp
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cayenne pepper |
| 2¼ | teaspoon | Salt |
| 1½ | teaspoon | Sweet paprika |
| 1½ | teaspoon | Black pepper |
| 2 | Eggs | |
| 1¾ | cup | Flour |
| ¾ | cup | Beer |
| 1 | tablespoon | Baking powder |
| 1¼ | teaspoon | Garlic powder |
| ¾ | teaspoon | Onion powder |
| ¾ | teaspoon | Dried thyme |
| ¾ | teaspoon | Dried oregano |
| 4 | Dozen medium shrimp, peeled and deveined, about 2 lbs. | |
| Vegetable oil for frying | ||
| 3 | cups | Grated coconut (6 oz) |
Directions
SEASONING MIX
FOR THE SHRIMP
1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
2. Mix 1¼ cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
3. Combine the remaining flour with 1 ½ tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.
4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.
5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer.
6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.
Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993