Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Cayenne Pepper
2 1/4 ts Sweet paprika
1 1/2 ts Black pepper
1 1/4 ts Garlic powder
3/4 ts Onion powder
3/4 ts Dried thyme
3/4 ts Dried oregano
Shrimp Coating:
2 Eggs
1 3/4 c Flour; all purpose -- in all
3/4 c Fresh beer
1 tb Baking powder
48 Medium shrimp -- peeled (but
- tails on) & deveined
3 c Coconut; grated -- about 6 oz
Sweet & Tangy Dipping Sauce:
1 2/3 c Orange marmalade -- 18 oz
5 tb Mustard -- creole or brown
5 tb Horseradish -- finally grated
Combine all ingredients of the Sweet and Tangy Dipping Sauce and
refrigerate. Thoroughly combine the seasoning mix ingredients in a
small bowl. In a separate bowl combine 2 ts of the mix with the eggs,
1-1/4 c of the flour, the beer and baking powder; mix well, breaking
up any lumps. In a separate small bowl combine the remaining 1/2 c
flour with 1-1/2 ts of the seasoning mix; set aside. Place the
coconut in a separate bowl. Sprinkle both sides of the shrimp with
the remaining seasoning mix. Then, holding the shrimp by the tail,
dredge each in the flour mixture, shaking off excess, then dip in
batter (except tail), allowing excess to drip off, and then coat
generously with grated coconut and place on a baking sheet. Heat oil
in a deep fryer to 350 F. Drop shrimp, one at a time, into the hot
oil and fry until golden brown, about 30 seconds to 1 minute per
side. Do not crowd.
(You may want to cut the first shrimp in half after frying to best
estimate frying time; the batter should be cooked through but the
shrimp not overcooked.) Drain on paper towels. Serve immediately with
Sweet and Tangy Dipping Sauce.
