| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Seafood, Appetizers, Usenet | 12 | Appetizers | |
INGREDIENTS
| 1 | tb | Red pepper, ground |
| 1 | ts | Salt (optional) |
| 1 1/2 | ts | Sweet paprika |
| 1 1/2 | ts | Black pepper |
| 1 1/4 | ts | Garlic powder |
| 3/4 | ts | Onion powder |
| 3/4 | ts | Thyme |
| 3/4 | ts | Oregano |
| 1 | lb | Orange marmalade or apricot jam (use an entire jar) |
| 5 | tb | Brown mustard |
| 5 | tb | Horseradish |
| 2 | Eggs | |
| 1 3/4 | c | Flour |
| 3/4 | c | Beer |
| 1 | tb | Baking powder |
| 48 | md | Shrimp (peeled), with tails |
| 3 | c | Coconut (unsweetened), grated |
INSTRUCTIONS
SEASONING MIX DIPPING SAUCE SHRIMP AND BATTER Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NOTES: * Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric. * Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. : Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. : Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu harvard!horton : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”