| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Main dishes | 6 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Large fresh shrimp; unpeeled |
| 1 1/3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Paprika |
| 1 1/4 | c | Beer |
| 2 | c | Shredded coconut |
| Vegetable oil | ||
| 1/4 | c | + 2 tb. orange marmalade |
| 1/4 | c | + 2 tb. orange juice |
| 2 | tb | Dijon mustard |
INSTRUCTIONS
ORANGE MUSTARD SAUCE Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup. From _Make It Miami_ by The Guild of the Museum of Science, Inc./Miami, FL. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. Posted to MM-Recipes Digest V3 #284 Date: Thu, 17 Oct 1996 04:39:00 -0500 From: Bobbi Zee <zpegasus@tsrcom.com>
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