Shrimp recipes

Coconut Beer Shrimp with Sweet And Tangy Sauce

Course : Shrimp
Source: The Commander's Palace New Orleans Cookbook
Serves: 6

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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 / Directions:

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.

Coconut Beer Shrimp with Sweet And Tangy Sauce

Ingredients:

Preparation / Directions:

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