Coconut Beer Shrimp with Sweet And Tangy Sauce

Coconut Beer Shrimp with Sweet And Tangy Sauce

Course :	Shrimp
From:	HungryMonster.com
Serves:	6

Ingredients:

4	large	eggs
1	cup	beer
3 1/2	teaspoons	Creole seasoning -- (follows)
1 1/4	cups	all-purpose flour
2	tablespoons	baking powder
48	large	raw shrimp; peel -- tails on, devein
1 1/2	cups	fresh or moist-pact coconut -- shredded, to 2 c
2	cups	oil for deep-frying
		-----sweet and tangy sauce-----
2	cups	orange marmalade
1/4	cup	Creole or Dijon mustard
3	tablespoons	shredded horseradish

Preparation:

Combine eggs, beer, 1 teaspoon 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 350F in deep 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.