Hawk's kay shrimp caribbean w/ horseradish ma
- Main Ingredient: Various Seafood Shrimp
- Course: Appetizers Sauces and dressings
- Cuisine: Various North American Various Central American
- Yield:
Hawk's kay shrimp caribbean w/ horseradish ma ingredients
- HAWK'S KAY SHRIMP
- 1 1⁄2 c flour
- 1 t Salt
- 1⁄4 t white pepper
- 2 Egg yolks, beaten
- 3⁄4 c flat beer
- 1 T dark rum
- 24 large Shrimp (10-12 lb)
- 1 c Coconut, sweetened
- Oil for frying
- HORSERADISH MARMALADE
- 1 c Orange marmalade
- 1⁄4 c Prepared horseradish
Cooking Hawk's kay shrimp caribbean w/ horseradish ma
1. This is similar to the shrimp served at outback steakhouse.
2. Hawk"s bay shrimp mix the flour, salt, pepper and egg yolks in a bowl.
3. Gradually add the beer and rum, stirring to thoroughly blend all ingredients.
4. Cover and allow the batter to rest in the refrigerator for 1 to 2 hours.
5. 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.
6. Roll the shrimp in coconut flakes.
7. Heat oil in pan for frying, to 350°F degrees.
8. Slip one shrimp at a time into the oil, cooking only 3 or 4 shrimp at a time.
9. Fryi 1 to 2 minutes, or until golden brown.
10. Drain on paper towels.
11. Serve with toothpicks and dipping sauce.
12. Horseradishi dipping sauce mix marmalade and horseradish together and place in a serving or dipping bowl.
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