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Coconut Beer Shrimp




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Coconut Beer Shrimp

Seasoning Mix

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

Dipping Sauce

1 lb Orange marmalade or apricot jam -(use an entire jar)

5 T Brown mustard

5 T Horseradish

Shrimp And Batter

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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