Hawk's Kay Shrimp Caribbean W/ Horseradish Marmalade Sauce

Title:
Hawk's Kay Shrimp Caribbean W/ Horseradish Marmalade Sauce

Yield:
4 Servings

Categories:
Shrimp,
Caribbean,
Appetizers,
Sauce




Ingredients:




-----------------------------HAWK'S
KAY SHRIMP-----------------------------


 1 1/2 c  Flour


     1 ts Salt


   1/4 ts White Pepper


     2    Egg Yolks, beaten


   3/4 c  Flat Beer


     1 tb Dark Rum


    24 lg Shrimp (10-12 lb)


     1 c  Coconut, sweetened


          Oil for frying





---------------------------HORSERADISH
MARMALADE---------------------------


     1 c  Orange Marmalade


   1/4 c  Prepared horseradish





 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


 Posted to MC-Recipe Digest V1 #302


 


 Date: Thu, 14 Nov 1996 18:28:37 -0500


 


 From: Walt Gray