| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Harned 1994, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Large fresh shrimp; unpeeled |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Paprika |
| 1 1/4 |
c |
Beer |
| 2 |
c |
Shredded coconut |
|
|
Vegetable oil |
| 1/4 |
c |
+ 2 tb. orange marmalade |
| 1/4 |
c |
+ 2 tb. orange juice |
| 2 |
tb |
Dijon mustard |
INSTRUCTIONS
ORANGE MUSTARD SAUCE
Peel and devein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of flour mixture. Gradually add beer, stirring until
batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil
(350 F.) until lightly browned. Drain on paper towels. Serve with Orange
Mustard Sauce.
To make Orange Mustard Sauce, combine marmalade, orange juice and mustard
in a small bowl, stirring well. Yield: About 1 cup.
From _Make It Miami_ by The Guild of the Museum of Science, Inc./Miami, FL.
In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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