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
It is quite possible to trace the history of transcribed cooking instructions way back into history, certainly as far back as the Egyptians, and possibly even further. Having said that, mostly, these early cook books were just basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius tells us how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new tastes prompted an explosion in books on cooking, some of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of the West strove to lay on the most exotic meals, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Coconut Beer Batter Shrimp recipe.
