Coconut Beer Shrimp with Sweet and Tangy Sauce
Ingredients
- 4 eggs
- 1 cup beer
- 3 1/2 tsp Creole seasoning (follows)
- 1 1/4 cup flour|all-purpose flour
- 2 tbsp baking powder
- 48 large Raw Shrimp, peel, tails on devein
- 1 1/2 cup Fresh or moist-pact coconut shredded, to 2 C
- oil for deep-frying Sweet And Tangy Sauce
- 2 cup orange marmalade
- 1/4 cup Creole or Dijon mustard
- 3 tbsp Shredded horseradish
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 °F in dep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" 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.
Blend well.
Season Shrimp with remaining seafood seasoning.
Dip the Shrimp in beer batter and roll in coconut.
Fry in oil heated to 350 °F in dep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" 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.
This article uses material from the "Coconut Beer Shrimp with Sweet and Tangy Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
