| 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
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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