COCONUT BEER SHRIMP

Servings: 12
Ingredients:

-------------------------------SEASONING MIX-------------------------------
1 T  Red pepper, ground              1 1/4 t  Garlic powder
1 t  Salt (optional)                   3/4 t  Onion powder
1 1/2 t  Sweet paprika                     3/4 t  Thyme
1 1/2 t  Black pepper                      3/4 t  Oregano

——————————-DIPPING SAUCE——————————-
1 lb Orange marmalade 5 T Brown mustard
-or apricot jam 5 T Horseradish
-(use an entire jar)

—————————–SHRIMP AND BATTER—————————–
2 Eggs 48 md Shrimp (peeled),
1 3/4 C Flour -with tails
3/4 C Beer 3 C Coconut (unsweetened),
1 T Baking powder -grated

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

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