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Coconut Shrimp

Share Recipes and Preparation Tips

Moderator: admin

Coconut Shrimp

Postby leahn » Fri Nov 03, 2006 2:45 am

"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."

NGREDIENTS

* 2 quarts vegetable oil for frying
* 10 ounces orange marmalade
* 3 tablespoons prepared horseradish
* 3 tablespoons prepared mustard
* 3/4 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon paprika
* 1/4 teaspoon curry powder
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1/3 cup beer
* 1 pound large shrimp, peeled and deveined with tails attached
* 1/4 cup all-purpose flour
* 8 ounces unsweetened flaked coconut

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
4. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.


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"Friendship is the hardest thing in the world to explain. It's not something you learn in school. But if you haven't learned the meaning of friendship, you really haven't learned anything."
leahn
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