*  Exported from  MasterCook  *
 
               Coconut Beer Shrimp with Sweet and Tangy Sauc
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Cayenne Pepper
    2 1/4  teaspoons     Paprika -- sweet
    1 1/2  teaspoons     Pepper -- black
    1 1/4  teaspoons     Garlic powder
      3/4  teaspoon      Onion powder
      3/4  teaspoon      Thyme -- dried
      3/4  teaspoon      Oregano -- dried
                         -----SHRIMP COATING-----
    2                    Eggs
    1 3/4  cups          Flour; all purpose -- in all
      3/4  cup           Beer -- fresh
    1      tablespoon    Baking powder
   48                    Shrimp; medium -- peeled (but
                         tails on)& deveined
    3      cups          Coconut; grated -- about 6 oz.
                         -----SWEET & TANGY DIPPING SAUCE-----
    1 2/3  cups          Orange marmalade -- an 18 oz.
    5      tablespoons   Mustard -- creole or brown
    5      tablespoons   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 degree 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.
 
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