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Coconut Beer Shrimp with Sweet and Tangy Sauce
Creole-seasoned shrimp is dipped in beer batter and rolled in coconut, then deep-fried.
Ingredients:
| Vegetable Oil for Deep Frying |
| 1 1/2 cups Coconut shredded |
| 48 Shrimp peeled, tails on,deveined |
| 2 tablespoons Baking Powder |
| 1 1/4 cups All-Purpose Flour |
| 3 tablespoons Horseradish Sauce |
| 1/4 cup Dijon Mustard |
| 2 cups Orange Marmalade |
| 3 1/2 teaspoons Creole Seasoning (divided use) |
| 1 cup Beer |
| 4 Eggs |
Directions:
1. For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning.
2. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.
3. For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.
2. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.
3. For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.