BEER BATTER
Shell and devein the shrimp, but leave the tails attached. Dust the shrimp
lightly with flour and dip into the BEER BATTER to coat evenly. Allow
excess batter to drip off,and then roll the shrimp in the coconut to coat
generously. Deep fry at 350 F until golden brown, 2 to 3 minutes. As an
appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and
Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large
mixing bowl.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
WINE:J PHELPS SAUVIGNON BLANC 82
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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