Coconut beer shrimp with sweet & tangy sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | 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 |
| Oil for deep-frying | ||
| 2.00 | cup | Orange marmalade |
| ¼ | cup | Creole or Dijon mustard |
| 3.00 | tablespoon | Shredded horseradish |
Directions
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