Ingredients
SEASONING MIX
1 tbsp cayenne pepper
2 1/4 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 dried thyme
3/4 tsp dried oregano
FOR THE SHRIMP
2 eggs
1 3/4 cup flour
3/4 cup beer
1 tbsp baking powder
4 dozen medium shrimp, peeled and dev, eined, about 2 lbs
1 vegetable oil for frying
3 cup grated coconut (6 oz)
Directions
1. Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of
the seasoning mix, baking powder, eggs, and beer together in a bowl,
breaking up all lumps until it is smooth. 3. Combine the remaining
flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the
coconut in a separate bowl. 4. Sprinkle both sides of the shrimps
with the remaining seasoning mix. Then hold shrimp by the tail,
dredge in the flour mixture, shake off excess, dip each in batter and
allow excess to drip off. Coat each shrimp with the coconut and place
shrimp on a baking sheet. 5. Heat deep fryer to 350. Drop each shrimp
into the hot oil and cook until golden brown about 1/2 to 1 minute on
each side. Do not crowd the fryer. 6. Drain on paper towels and serve
immediately. Wonderful with warm orange marmalade.
Servings: 8 servings
Coconut Beer Batter Shrimp Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Fish; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. He also informs us how the cooks of his times made use of a good variety of spices and herbs, including some familiar names such as bay, mint and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, such as basil and coriander. These new culinary innovations caused a torrent in manuscripts on cookery, some of which still exist in academic collections. Over the following few hundred years, the wealthy families of Wesstern Europe strove to serve the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe publications are greatly in demand as a result of increased literacy, more spare time and having more money to spend. The introduction of television brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Coconut Beer Batter Shrimp recipe.
