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
Academics have tracked the existence of recipes back into ancient history, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just simple pictorial instructions for food preparation.
In fact, the oldest recipe found, according to experts is a collection of tablets in Sumerian 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 `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today like bay, mint and parsley. For the next few years, the powerful and wealthy competed to serve the best banquets, and as a result chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cook books were highly popular due to increased literacy, leisure time and disposable income. |
We hope you enjoy this Coconut Beer Batter Shrimp recipe.
