Coconut Beer Shrimp Recipe

SEASONING MIX

1 tbsp red pepper, ground
1 tsp salt (optional)
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 thyme
3/4 tsp oregano

DIPPING SAUCE

1 lb orange marmalade or apricot jam (us, e an entire jar)
5 tbsp brown mustard
5 tbsp horseradish

SHRIMP AND BATTER

2 eggs
1 3/4 cup flour
3/4 cup beer
1 tbsp baking powder
48 medium shrimp (peeled), with tails
3 cup coconut (unsweetened), grated


Directions

Combine the seasoning mix together in a bowl. Stir the dipping sauce
ingredients together in a second bowl. Have this ready at the table
when the shrimp are done.

Mix together about 2 t of the seasoning mix, about 1 1/4 cups of
flour, the beer and the baking powder, and place this in a third bowl.

Combine the remaining flour with another 2 t of the seasoning mix.

Coat each shrimp with the remaining seasoning mix, then in the flour
mixture, then in the batter, then in the coconut. Deep-fry the shrimp
for about 1 minute and drain on paper towels.

NOTES:

* Shrimp in coconut beer batter with dipping sauce -- Adapted from
Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though
very caloric.

* Don't put too much batter on or it will overwhelm the poor shrimp.
The dipping sauce is great for other things as well.

: Difficulty: easy if you can deep-fry.
: Time: 15 minutes preparation, 15 minutes cooking.
: Precision: Measure batter, improvise with spices and dipping sauce.

: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, Mass., USA
: horton@harvard.harvard.edu harvard!horton

: Copyright (C) 1986 USENET Community Trust

Servings: 12 appetizers

Categories: Alcohol; Beer; Beverages; Fish; Fruit

The History of Recipes We are able to track the history of written recipes far back into antiquity, in truth as far back into history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals. The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few stone tablets in ancient 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 drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. During the next few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications are starting to become popular mostly as a result of more people being able to read, people having more free time and being a little richer.

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