This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 T Red pepper, ground
1 t Salt (optional)
1 1/2 t Sweet paprika
1 1/2 t Black pepper
1 1/4 t Garlic powder
3/4 t Onion powder
3/4 t Thyme
3/4 t Oregano
1 lb Orange marmalade or apricot jam -(use an entire jar)
5 T Brown mustard
5 T Horseradish
2 Eggs
1 3/4 c Flour
3/4 c Beer
1 T Baking powder
48 md Shrimp (peeled), with tails
3 c Coconut (unsweetened), grated Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about
2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
NOTES:
* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric.
* Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. :
Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. :
Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu harvard!horton : Copyright (C) 1986 USENET Community Trust
 
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