Coconut Shrimp with Sweet Dipping Sauce

Coconut Shrimp
1 lb Medium shrimp
1 C All-purpose flour; divided
1 can Beer
1/4 tsp Baking powder
1/4 tsp Paprika
1/4 tsp Curry powder
1/8 tsp Salt
1/8 tsp Ground red pepper
8 oz Flaked coconut
Vegetable oil

1. Peel and devein shrimp leaving tails intact.
2. Combine 3/4 cup flour, beer and next 5 ingredients stirring until smooth.
3. Dredge shrimp in remaining 1/4 cup flour; dip in batter, and coat with coconut.
4. Fry shrimp in hot 350° oil until coconut is golden, turning once.
5. Serve with Sweet Dipping Sauce

Sweet Dipping Sauce
10 oz Orange marmalade
3 tbsp Prepared horseradish
3 tbsp Creole mustard

Comine all ingredients to yield 1 1/4 cups sauce

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