---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COCONUT BEER SHRIMP W/SWEET AND TANGY SAUCE
  Categories: Seafood, Shrimp, Sauces, Wrv
       Yield: 6 servings
  
 ----------------WALDINE VAN GEFFEN VGHC42A----------------
       4    Eggs
       1 c  Beer
   3 1/2 ts Creole seasoning (follows)
   1 1/4 c  All-purpose flour
       2 tb Baking powder
      48 lg Raw shrimp; peel, tails on,
            -devein
   1 1/2 c  Fresh or moist-pact coconut;
            -shredded, to 2 C
            Oil for deep-frying
 
 -------------------SWEET AND TANGY SAUCE-------------------
       2 c  Orange marmalade
     1/4 c  Creole or Dijon mustard
       3 tb Shredded horseradish
  
   Combine eggs, beer, 1 ts Creole seasoning, flour and
   baking powder. Blend well. Season shrimp with
   remaining seafood seasoning. Dip the shrimp in beer
   batter and roll in coconut. Fry in oil heated to 350~
   in dep fryer, wok or deep saucepan. The oil should be
   at least 1-1/2 deep. Drop shrimp in a few at a time
   and fry until golden brown. Remove and drain on paper
   towel. SAUCE-Blend together dipping sauce ingredients.
   Source: The Commander’s Palace New Orleans Cookbook
   This is really delicious. I guarantee!
   
   11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB
   Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS
   
   To:                ALL                   Date:
     11/03 From: VGHC42A WALDINE VAN GEFFEN    Time:
      2:52 PM
  
 -----