| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New Orleans | Sauces, Seafood, Shrimp, Wrv | 6 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Beer |
| 3 1/2 | t | Creole seasoning, follows |
| 1 1/4 | c | All-purpose flour |
| 2 | T | Baking powder |
| 48 | 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 | T | Shredded horseradish |
| 3 2/3 | :48 pm, Waldine Slidell LA Board: FOOD BB Topic: FOOD |
INSTRUCTIONS
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! 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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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 124mg
Sodium: 628.3mg
Potassium: 143.4mg
Carbohydrates: 94.4g
Fiber: 1.7g
Sugar: 64.8g
Protein: 7.5g