Coconut Beer Shrimp

---------- Recipe via Meal-Master (tm) v8.02

Title: COCONUT BEER SHRIMP
Categories: Seafood, Appetizers, Usenet
Yield: 12 appetizers

-------------------------------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 Onion 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., USA
: horton@harvard.harvard.edu harvard!horton

: Copyright (C) 1986 USENET Community Trust

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