Coconut Beer Shrimp W/sweet and Tangy Sauce

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