| 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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