| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Grains |
|
Cyberealm, Appetizers, Nets, Fish |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Cayenne pepper |
| 2 1/4 |
ts |
Salt |
| 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 |
Dried thyme |
| 3/4 |
ts |
Dried oregano |
| 2 |
|
Eggs |
| 1 3/4 |
c |
Flour |
| 3/4 |
c |
Beer |
| 1 |
tb |
Baking powder |
| 4 |
|
Dozen medium shrimp, peeled and deveined, about 2 lbs. |
|
|
Vegetable oil for frying |
| 3 |
c |
Grated coconut (6 oz) |
INSTRUCTIONS
SEASONING MIX
FOR THE SHRIMP
1. Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside.
2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
powder, eggs, and beer together in a bowl, breaking up all lumps
until it is smooth.
3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix
and set aside. Place the coconut in a separate bowl.
4. Sprinkle both sides of the shrimps with the remaining seasoning
mix. Then hold shrimp by the tail, dredge in the flour mixture, shake
off excess, dip each in batter and allow excess to drip off. Coat
each shrimp with the coconut and place shrimp on a baking sheet.
5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook
until golden brown about 1/2 to 1 minute on each side. Do not crowd
the fryer.
6. Drain on paper towels and serve immediately. Wonderful with warm
orange marmalade.
Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
Fields, Cyberealm BBS Watertown NY 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”