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Coconut shrimp
SEASONING MIX:
1 Tbsp. ground red pepper
1 tsp. salt (optional)
1 1/2 tsp. sweet paprika
1 1/2 tsp. black pepper
1 1/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. thyme
3/4 tsp. oregano
DIPPING SAUCE:
1 lb. orange marmalade or apricot jam (use an entire jar).
5 Tbsp. brown mustard
5 Tbsp. horseradish
SHRIMP AND BATTER:
2 eggs
1 3/4 c. flour
3/4 c. beer
1 Tbsp. baking powder
4 dozen medium shrimp, peeled with tails
3 c. grated coconut (unsweetened)
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 2 tsp of the seasoning mix, 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 tsp 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. Serves 12.
Food is an important part of a balanced diet.
~Fran Lebowitz
Only have a little ketchup left in the bottle? Add a bit of vinegar and give it a good shake and you'll have a bit more!
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