Ingredients
WALDINE VAN GEFFEN VGHC42A
4 eggs
1 cup beer
3 1/2 tsp creole seasoning (follows)
1 1/4 cup all-purpose flour
2 tbsp baking powder
48 large raw shrimp, peel, tails on, devein
1 1/2 cup fresh or moist-pact coconut, shredded, to 2 c
1 oil for deep-frying
SWEET AND TANGY SAUCE
2 cup orange marmalade
1/4 cup creole or dijon mustard
3 tbsp shredded horseradish
Directions
Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder.
Blend well. Season shrimp with remaining seafood seasoning. Dip the
shrimp in beer batter and roll in coconut. Fry in oil heated to 350~
in dep fryer, wok or deep saucepan. The oil should be at least 1-1/2"
deep. Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel. SAUCE-Blend together dipping sauce
ingredients. Source: The Commander's Palace New Orleans Cookbook This
is really delicious. I guarantee!
11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD
SOFTWARE Subject: Z*MM SUN-DRIED TOMS
To: ALL Date:
11/03 From: VGHC42A WALDINE VAN GEFFEN Time:
2:52 PM
Servings: 6 servings
Coconut Beer Shrimp W/Sweet & Tangy Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Fish; Fruit
The History of Recipes
Food historians have tracked the existance of recipes way back into distant history, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which describe 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 drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were a couple of cookery books which were published in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is popular today, but instead descriptions of the types of food prepared for the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new herbs and spices created an explosion in books on cookery, many of which are kept safe in academic collections. During the succeeding few hundred years, the upper-class families of the West competed to lay on the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes common in their social group. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Coconut Beer Shrimp W_Sweet & Tangy Sauce recipe.
