Recipe: Coconut Beer Shrimp

recipelink.com Chat Room Recipe Swap - 2001-08-13
From: recipelink.com

Coconut Beer Shrimp
From: Kim
Newsgroup: rec.food.recipes

"Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Recipe." 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." - Nicholas Horton

Yield: 12 Appetizers

SEASONING MIX
1 tbsp red pepper, ground
1 tsp salt (optional)
1 1/2 tsp sweet paprika
1 1/2 tsp black pepper
1 1/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp thyme
3/4 tsp oregano

DIPPING SAUCE
1 lb orange marmalade or apricot jam (use an entire jar)
5 tbsp brown mustard
5 tbsp horseradish

SHRIMP AND BATTER
2 eggs
1 3/4 cups flour
3/4 cup beer
1 tbsp baking powder
48 medium shrimp (peeled), with tails
3 cups coconut (unsweetened), 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 Recipe." 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.