Title: Coconut Shrimp
Categories: Fish, Main dishes
Yield: 6 Servings

1 1/4 lb Large fresh shrimp; unpeeled
1 1/3 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1/8 ts Paprika
1 1/4 c Beer
2 c Shredded coconut
Vegetable oil

----------------------------ORANGE MUSTARD SAUCE----------------------------
1/4 c + 2 tb. orange marmalade
1/4 c + 2 tb. orange juice
2 tb Dijon mustard

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of flour mixture. Gradually add beer, stirring until
batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil
(350 F.) until lightly browned. Drain on paper towels. Serve with Orange
Mustard Sauce.

To make Orange Mustard Sauce, combine marmalade, orange juice and mustard
in a small bowl, stirring well. Yield: About 1 cup.

From _Make It Miami_ by The Guild of the Museum of Science, Inc./Miami, FL.
In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6. Electronic format
by Cathy Harned.
Posted to MM-Recipes Digest V3 #284

Date: Thu, 17 Oct 1996 04:39:00 -0500

From: Bobbi Zee