Coconut Beer Shrimp W/sweet and Tangy Sauce

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Title: Coconut Beer Shrimp W/sweet and Tangy Sauce
Yield: 6 Servings
Categories: Seafood, Shrimp, Sauces

Ingredients:

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
4 Eggs
1 c Beer
3 1/2 ts Creole seasoning (follows)
1 1/4 c All-purpose flour
2 tb Baking powder
48 lg Raw shrimp; peel, tails on,
-devein
1 1/2 c Fresh or moist-pact coconut;
-shredded, to 2 C
Oil for deep-frying


---------------------------SWEET AND TANGY SAUCE---------------------------
2 c Orange marmalade
1/4 c Creole or Dijon mustard
3 tb Shredded horseradish

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 1-1/2" 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini