-SEASONING MIX- 1 T Red pepper, ground 1 t Salt
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 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., : harvard!horton :