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
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are a few tablets in ancient Sumerian which show the baking 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, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times used many herbs and spices, including a few you will know for example bay, fennel and parsley. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, such as parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in recipe manuscripts, some of which are kept safe in private collections. During the next few hundred years, the powerful families of the West tried to serve up the most exotic banquets, and consequentially cooks and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Coconut Beer Shrimp W_Sweet & Tangy Sauce recipe.
