Coconut beer shrimp w/sweet & tangy sauce

Ingredients

Quantity		Ingredient
4		Eggs
1	cup	Beer
3½	teaspoon	Creole seasoning (follows)
1¼	cup	All-purpose flour
2	tablespoons	Baking powder
48	larges	Raw shrimp; peel, tails on, devein
1½	cup	Fresh or moist-pact coconut; shredded, to 2 C
		Oil for deep-frying
2	cups	Orange marmalade
¼	cup	Creole or Dijon mustard
3	tablespoons	Shredded horseradish

Directions

WALDINE VAN GEFFEN VGHC42A

SWEET AND TANGY SAUCE

Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder.

Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer, wok or deep saucepan. The oil should be at least 1-½" deep. Drop shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients. Source: The Commander's Palace New Orleans Cookbook This is really delicious. I guarantee! 11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 11/03 From: VGHC42A WALDINE VAN GEFFEN Time: 2:52 PM

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