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Coconut Beer Shrimp with Sweet and Tangy Sauc

* Exported from MasterCook *

Coconut Beer Shrimp with Sweet and Tangy Sauc

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Cayenne Pepper
2 1/4 teaspoons Paprika -- sweet
1 1/2 teaspoons Pepper -- black
1 1/4 teaspoons Garlic powder
3/4 teaspoon Onion powder
3/4 teaspoon Thyme -- dried
3/4 teaspoon Oregano -- dried
-----SHRIMP COATING-----
2 Eggs
1 3/4 cups Flour; all purpose -- in all
3/4 cup Beer -- fresh
1 tablespoon Baking powder
48 Shrimp; medium -- peeled (but
tails on)& deveined
3 cups Coconut; grated -- about 6 oz.
-----SWEET & TANGY DIPPING SAUCE-----
1 2/3 cups Orange marmalade -- an 18 oz.
5 tablespoons Mustard -- creole or brown
5 tablespoons Horseradish -- finally grated

Combine all ingredients of the Sweet and Tangy Dipping Sauce and refrigerate.
Thoroughly combine the seasoning mix ingredients in a small bowl. In a separate
bowl combine 2 ts of the mix with the eggs, 1 1/4 c of the flour, the beer and
baking powder; mix well, breaking up any lumps. In a separate small bowl
combine the remaining 1/2 c flour with 1 1/2 ts of the seasoning mix; set
aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimp
with the remaining seasoning mix. Then, holding the shrimp by the tail, dredge
each in the flour mixture, shaking off excess, then dip in batter (except
tail), allowing excess to drip off, and then coat generously with grated
coconut and place on a baking sheet. Heat oil in a deep fryer to 350 degree F.
Drop shrimp, one at a time, into the hot oil and fry until golden brown, about
30 seconds to 1 minute per side. Do not crowd.
(You may want to cut the first shrimp in half after frying to best estimate
frying time; the batter should be cooked through but the shrimp not
overcooked.) Drain on paper towels. Serve immediately with Sweet and Tangy
Dipping Sauce.

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