Coconut beer batter shrimp

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Cayenne pepper
2¼ teaspoon Salt
1½ teaspoon Sweet paprika
1½ teaspoon Black pepper
2 Eggs
1¾ cup Flour
¾ cup Beer
1 tablespoon Baking powder
1¼ teaspoon Garlic powder
¾ teaspoon Onion powder
¾ teaspoon Dried thyme
¾ teaspoon Dried oregano
4 Dozen medium shrimp, peeled and deveined, about 2 lbs.
Vegetable oil for frying
3 cups Grated coconut (6 oz)

Directions

SEASONING MIX

FOR THE SHRIMP

1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

2. Mix 1¼ cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

3. Combine the remaining flour with 1 ½ tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.

4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.

5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer.

6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993

Related recipes