COCONUT BEER SHRIMP
Shrimp in coconut beer batter with dipping sauce
(adapted from Chef Paul Prudhomme's Louisiana Kitchen)
A nice appetizer, though very caloric.
Ingredients(Serves 12 as appetizer)
- 1 Tbsp ground red pepper
- 1 tsp salt
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp black pepper
- 1 1/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp thyme
- 3/4 tsp oregano
- 1 lb orange marmalade or apricot jam
(use an entire jar).
- 5 Tbsp brown mustard
- 5 Tbsp horseradish
- 2 eggs
- 1 3/4 cups flour
- 3/4 cups beer
- 1 Tbsp baking powder
- 4 dozen medium shrimp,
peeled with tails
- 3 cups grated coconut
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.
of the seasoning mix,
1 1/4 cups
of flour, the beer and the baking powder, and place this in a third bowl.
Combine the remaining flour with another
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.
Don't put too much batter on or it will overwhelm the poor shrimp.
The dipping sauce is great for other things as well.
easy if you can deep-fry.
15 minutes preparation, 15 minutes cooking.
Measure batter, improvise with spices and dipping sauce.
Aiken Computation Lab, Harvard University, Cambridge, Mass., USA
Recipe last modified: 16 Sep 86
From: horton@harvard.HARVARD.EDU (Nike Horton)
Subject: RECIPE: Coconut shrimp
Date: 2 Jan 87 04:47:34 GMT
Organization: Aiken Lab, Harvard University, Cambridge, Mass., USA
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