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

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