Coconut beer shrimp

12 appetizers

Ingredients

Quantity Ingredient
1 tablespoon Red pepper, ground
1 teaspoon Salt (optional)
1½ teaspoon Sweet paprika
1½ teaspoon Black pepper
1¼ teaspoon Garlic powder
¾ teaspoon Onion powder
¾ teaspoon Thyme
¾ teaspoon Oregano
1 pounds Orange marmalade or apricot jam (use an entire jar)
5 tablespoons Brown mustard
5 tablespoons Horseradish
2 Eggs
1¾ cup Flour
¾ cup Beer
1 tablespoon Baking powder
48 mediums Shrimp (peeled), with tails
3 cups Coconut (unsweetened), grated

Directions

SEASONING MIX

DIPPING SAUCE

SHRIMP AND BATTER

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 1¼ 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!horton

: Copyright (C) 1986 USENET Community Trust

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