Title: Coconut Beer Shrimp
Categories: Seafood, Appetizers, Usenet
Yield: 12 Appetizers

-------------------------------SEASONING MIX-------------------------------
1 tb Red pepper, ground
1 ts Salt (optional)
1 1/2 ts Sweet paprika
1 1/2 ts Black pepper
1 1/4 ts Garlic powder
3/4 ts Onion powder
3/4 ts Thyme
3/4 ts Oregano

-------------------------------DIPPING SAUCE-------------------------------
1 lb Orange marmalade
-or apricot jam
-(use an entire jar)
5 tb Brown mustard
5 tb Horseradish

-----------------------------SHRIMP AND BATTER-----------------------------
2 Eggs
1 3/4 c Flour
3/4 c Beer
1 tb Baking powder
48 md Shrimp (peeled),
-with tails
3 c Coconut (unsweetened),
-grated

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.

Mix together about 2 t of the seasoning mix, about 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 2 t 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.

NOTES:

* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef
Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very
caloric.

* Don't put too much batter on or it will overwhelm the poor shrimp. The
dipping sauce is great for other things as well.

: Difficulty: easy if you can deep-fry.
: Time: 15 minutes preparation, 15 minutes cooking.
: Precision: Measure batter, improvise with spices and dipping sauce.

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

: Copyright (C) 1986 USENET Community Trust
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
on Dec 29, 97