Ingredients
- 48 shrimp
- 2 eggs
- 1 lb orange marmalade
- 3 c coconut
- 1 3/4 c flour
- 3/4 c beer
- 5 t brown mustard
- 5 t horseradish
- 1 t baking powder
- 1 1/4 t garlic powder
- 1 1/2 t black pepper
- 1 1/2 t sweet paprika
- 1 t salt
- 1 t pepper (red)
- 3/4 t onion powder
- 3/4 t thyme
- 3/4 t oregano
-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