Preparation:
Peel and devein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350F) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.
To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup.
From "Make It Miami" by The Guild of the Museum of Science, Inc./Miami, FL. In "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6. |
