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Coconut Beer Shrimp

By , November 7, 2014
Appetizers Prep Time: Yield:

Ingredients :
-SEASONING MIX- 1 T Red pepper, ground 1 t Salt
(optional) 1 1/2 t Sweet paprika 1 1/2 t Black pepper 1 1/4 t Garlic powder 3/4 t Onions powder 3/4 t Thyme 3/4 t Oregano -DIPPING SAUCE- 1 lb Orange marmalade -or apricot jam -(use an entire jar) 5 T Brown mustard 5 T Horseradish -SHRIMP AND BATTER- 2 Eggs
1 3/4 c Flour
3/4 c Beer 1 T Baking powder 48 md Shrimp (peeled), -with tails 3 c 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 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., : horton@harvard.harvard.edu harvard!horton :


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