Coconut beer shrimp
12 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red pepper, ground |
| 1 | teaspoon | Salt (optional) |
| 1½ | teaspoon | Sweet paprika |
| 1½ | teaspoon | Black pepper |
| 1¼ | teaspoon | Garlic powder |
| ¾ | teaspoon | Onion powder |
| ¾ | teaspoon | Thyme |
| ¾ | teaspoon | Oregano |
| 1 | pounds | Orange marmalade or apricot jam (use an entire jar) |
| 5 | tablespoons | Brown mustard |
| 5 | tablespoons | Horseradish |
| 2 | Eggs | |
| 1¾ | cup | Flour |
| ¾ | cup | Beer |
| 1 | tablespoon | Baking powder |
| 48 | mediums | Shrimp (peeled), with tails |
| 3 | cups | Coconut (unsweetened), grated |
Directions
SEASONING MIX
DIPPING SAUCE
SHRIMP AND BATTER
Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
Mix together about 2 t of the seasoning mix, about 1¼ cups of flour, the beer and the baking powder, and place this in a third bowl.
Combine the remaining flour with another 2 t of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
NOTES:
* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric.
* Don't put too much batter on or it will overwhelm the poor shrimp.
The dipping sauce is great for other things as well.
: Difficulty: easy if you can deep-fry.
: Time: 15 minutes preparation, 15 minutes cooking.
: Precision: Measure batter, improvise with spices and dipping sauce.
: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@... harvard!horton
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