COCONUT BEER SHRIMP

Shrimp in coconut beer batter with dipping sauce

Ingredients

Seasoning

mix

• 1 Tbsp ground red pepper
• 1 tsp salt (optional)
• 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

Dipping

sauce

• 1 lb orange marmalade or apricot jam (use an entire jar).
• 5 Tbsp brown mustard
• 5 Tbsp horseradish

Shrimp

and

• 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 (unsweetened)

Procedure

1. Combine the seasoning mix together in a bowl.
2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
3. Mix together 2 tsp of the seasoning mix, 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.
4. Combine the remaining flour with another 2 tsp of the seasoning mix.
5. 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

Rating

Contributor

 
Nicholas Horton 
Aiken Computation Lab, Harvard University, Cambridge, Mass., USA 
horton@harvard.harvard.edu harvard!horton 
 

Original header

Path: decwrl!recipes
From: horton@harvard.HARVARD.EDU (Nike Horton)
Newsgroups: mod.recipes
Subject: RECIPE: Coconut shrimp
Message-ID: <7339@decwrl.DEC.COM>
Date: 2 Jan 87 04:47:34 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Aiken Lab, Harvard University, Cambridge, Mass., USA
Lines: 71
Approved: reid@decwrl.UUCP


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