| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Jumbo shrimp |
|
|
Flour |
|
|
Beer batter |
| 1 |
sm |
Bag shredded coconut |
| 4 |
oz |
Margarine |
| 1 |
sm |
Variety fresh fruit; (honeydew, |
|
|
; cantaloupe, |
|
|
; pineapple, |
|
|
; strawberry) |
|
|
Fresh orange juice |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
Peel shrimp from shell leaving lst joint and tail on. Lightly dredge
in flour, then dip into beer batter. Pack with coconut and set aside,
keeping cold.
Fruit Relish: Peel rind/skin from fruit selection and very finely dice
(approximately 2 oz. each fruit). Add orange juice (approximately 2
oz.). Add 1 tablespoon brown sugar and mix well. Set aside.
Next melt margarine in skillet, add shrimp and saute to golden brown.
Remove from heat and drain excess oil. Serve quickly with relish as a
dipping sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: If only you knew . . .”