Coconut Beer Shrimp


Seasoning Mix
1 tbsp red pepper, ground
1 tbsp salt (optional)
1 1/2 tbsp sweet paprika
1 1/2 tbsp black pepper
1 1/4 tbsp garlic powder
3/4 tbsp onion powder
3/4 tbsp thyme
3/4 tbsp oregano

Dipping Sauce
1 lb orange marmalade or apricot jam
5 tbsp brown mustard
5 tbsp horseradish
Shrimp And Batter
2 eggs
1 3/4 cup flour
3/4 cup beer
1 tbsp baking powder
48 md shrimp (peeled), with tails
3 cup coconut (unsweetened), grated

How to prepare

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
Mix together about 2 tbsp of the seasoning mix, about 1 1/4 cup of flour, the beer and the baking powder, and place this in a third bowl.
Combine the remaining flour with another 2 tbsp of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deepfry the shrimp for about 1 min. and drain on paper towels. Yield: 12 Appetizers Adapted from Chef Paul Prudhomme’s “Louisiana Kitchen.”

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