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Coconut Shrimp

PostPosted: Fri Nov 03, 2006 2:45 am
by leahn
"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."


* 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


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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