| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Caribbean |
Appetizer, Caribbean, Sauce, Shrimp |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
t |
Salt |
| 1/4 |
t |
White Pepper |
| 2 |
|
Egg Yolks, beaten |
| 3/4 |
c |
Flat Beer |
| 1 |
T |
Dark Rum |
| 24 |
|
Shrimp, 10-12 lb |
| 1 |
c |
Coconut, sweetened |
|
|
Oil for frying |
| 1 |
c |
Orange Marmalade |
| 1/4 |
c |
Prepared horseradish |
INSTRUCTIONS
This is similar to the shrimp served at Outback Steakhouse. Hawk's Bay
Shrimp Mix the flour, salt, pepper and egg yolks in a bowl. Gradually
add the beer and rum, stirring to thoroughly blend all ingredients.
Cover and allow the batter to rest in the refrigerator for 1 to 2
hours. Shell the shrimp and devein them by making a slit along the
back or outside of the shrimp, lifting out the black vein and
discarding it. Rinse, pat dry, and dip the shrimp in batter. Roll the
shrimp in coconut flakes. Heat oil in pan for frying, to 350 F
degrees. Slip one shrimp at a time into the oil, cooking only 3 or 4
shrimp at a time. Fry 1 to 2 minutes, or until golden brown. Drain on
paper towels. Serve with toothpicks and dipping sauce. Horseradish
Dipping Sauce Mix marmalade and horseradish together and place in a
serving or dipping bowl. WALT Posted to MC-Recipe Digest V1 #302
Date: Thu, 14 Nov 1996 18:28:37 -0500 From: Walt Gray
<waltgray@mnsinc.com>
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