Coconut beer shrimp w/sweet and tangy sauce

Coconut beer shrimp w/sweet and tangy sauce
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Coconut beer shrimp w/sweet and tangy sauce ingredients

  • 4 Eggs
  • 1 c Beer
  • 3 1⁄2 t Creole seasoning (follows)
  • 1 1⁄4 c All-purpose flour
  • 2 T baking powder
  • 48 large 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 T Shredded horseradish

Cooking Coconut beer shrimp w/sweet and tangy sauce

1. Combine eggs, beer, 1 ts creole seasoning, flour and baking powder.
2. Blend well.
3. Seasoni shrimp with remaining seafood seasoning.
4. Dip the shrimp in beer batter and roll in coconut.
5. Fryi in oil heated to 350°F in dep fryer, wok or deep saucepan.
6. The oil should be at least 1-½" deep.
7. Drop shrimp in a few at a time and fry until golden brown.
8. Remove and drain on paper towel.
9. Saucei-blend together dipping sauce ingredients.

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