----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 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.
Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 11/03 2:52 PM