Cooking Recipe Coconut Beer Shrimp W/Sweet & Tangy Sauce

Recipe Ingredients

WALDINE VAN GEFFEN VGHC42A

4 Eggs

1 c Beer

3 1/2 ts Creole seasoning (follows)

1 1/4 c All-purpose flour

2 tb Baking powder

48 lg Raw shrimp; peel, tails on,

-devein

1 1/2 c Fresh or moist-pact coconut;

-shredded, to 2 C

Oil for deep-frying

SWEET AND TANGY SAUCE

2 c Orange marmalade

1/4 c Creole or Dijon mustard

3 tb Shredded horseradish

Directions

Combine eggs, beer, 1 ts 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 350~
in dep 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. Source: The Commander's Palace New Orleans Cookbook This
is really delicious. I guarantee!

11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD
SOFTWARE Subject: Z*MM SUN-DRIED TOMS

To: ALL Date:
11/03 From: VGHC42A WALDINE VAN GEFFEN Time:
2:52 PM

Categories matching this recipe

Seafood ,Wrv ,Shrimp ,Sauces