| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New Orleans | Seafood | 4 | Servings |
INGREDIENTS
| 16 | lg | Shrimp or prawns |
| Flour | ||
| 1 | lb | Grated or flaked coconut |
| Oil for deep frying | ||
| Piquante sauce (see recipe) | ||
| Apricot sauce (see recipe) | ||
| 12 | oz | Beer |
| 1 | c | Water |
| 1 1/2 | c | Flour |
| 1 | Egg | |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1 | ts | Salt |
| 1 | pn | Garlic powder |
INSTRUCTIONS
BEER BATTER Shell and devein the shrimp, but leave the tails attached. Dust the shrimp lightly with flour and dip into the BEER BATTER to coat evenly. Allow excess batter to drip off,and then roll the shrimp in the coconut to coat generously. Deep fry at 350 F until golden brown, 2 to 3 minutes. As an appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large mixing bowl. NEW ORLEANS CAFE WEST 200TH SOUTH, SALT LAKE CITY WINE:J PHELPS SAUVIGNON BLANC 82 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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