Shrimp caribbean with horseradish marmalade sauce

4 Servings

Ingredients

Quantity Ingredient
1½ cup Flour
1.00 teaspoon Salt
¼ teaspoon White Pepper
2.00 Egg Yolks, beaten
¾ cup Flat Beer
1.00 tablespoon Dark Rum
24.00 large Shrimp (10-12 lb)
1.00 cup Coconut, sweetened
Oil for frying
1.00 cup Orange Marmalade
¼ cup Prepared horseradish

Directions

HAWK'S KAY SHRIMP

HORSERADISH MARMALADE

This is similar to the shrimp served at Outback Steakhouse.

Hawk's Bay Shrimp Mix the flour, salt, pepper and egg yolks in a bowl. Gradually add the beer and rum, stirring to thoroughly blend all ingredients. Cover and allow the batter to rest in the refrigerator for 1 to 2 hours. Shell the shrimp and devein them by making a slit along the back or outside of the shrimp, lifting out the black vein and discarding it. Rinse, pat dry, and dip the shrimp in batter.

Roll the shrimp in coconut flakes. Heat oil in pan for frying, to 350 F degrees. Slip one shrimp at a time into the oil, cooking only 3 or 4 shrimp at a time. Fry 1 to 2 minutes, or until golden brown. Drain on paper towels. Serve with toothpicks and dipping sauce.

Horseradish Dipping Sauce Mix marmalade and horseradish together and place in a serving or dipping bowl. WALT

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