| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New Orleans | Seafood, Shrimp, Sauces, Wrv | 6 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Beer |
| 3 1/2 | ts | Creole seasoning (follows) |
| 1 1/4 | c | All-purpose flour |
| 2 | tb | Baking powder |
| 48 | lg | Raw shrimp; peel, tails on, devein |
| 1 1/2 | c | Fresh or moist-pact coconut; shredded, to 2 C |
| Oil for deep-frying | ||
| 2 | c | Orange marmalade |
| 1/4 | c | Creole or Dijon mustard |
| 3 | tb | Shredded horseradish |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A SWEET AND TANGY SAUCE Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer, wok or deep saucepan. The oil should be at least 1-1/2" deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients. Source: The Commander's Palace New Orleans Cookbook This is really delicious. I guarantee! 11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 11/03 From: VGHC42A WALDINE VAN GEFFEN Time: 2:52 PM From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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