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  • Coconut Beer Shrimp

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    Coconut Beer Shrimp
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Red pepper, grnd
    • 1 tsp Salt (optional)
    • 1 1/2 tsp Sweet paprika
    • 1 1/2 tsp Black pepper
    • 1 1/4 tsp Garlic pwdr
    • 3/4 tsp Onion pwdr
    • 3/4 tsp Thyme
    • 3/4 tsp Oregano
    • 1 lb Orange marmalade or possibly apricot jam (use an entire jar)
    • 5 Tbsp. Brown mustard
    • 5 Tbsp. Horseradish
    • 2 x Large eggs
    • 1 3/4 c. Flour
    • 3/4 c. Beer
    • 1 Tbsp. Baking pwdr
    • 48 med Shrimp (peeled), with tails
    • 3 c. Coconut (unsweetened), grated

    Directions

    1. 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.
    2. Mix together about 2 t of the seasoning mix, about 1 1/4 c. of flour, the beer and the baking pwdr, and place this in a third bowl.
    3. Combine the remaining flour with another 2 t of the seasoning mix.
    4. Coat each shrimp with the remaining seasoning mix, then in the flour mix, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
    5. NOTES:* Shrimp in coconut beer batter with dipping sauce -
    6. Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric.
    7. * Do not put too much batter on or possibly it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.
    8. Difficulty: easy if you can deep-fry.
    9. Time: 15 min preparation, 15 min cooking.
    10. Precision: Measure batter, improvise with spices and dipping sauce.

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