Coconut Beer Shrimp With Sweet and Tangy Sauce
Ingredients
| 4 | eggs |
| 1 c | beer |
| 3 tsp | creole seasoning |
| 1 1/4 c | flour |
| 2 Tbsp | baking powder |
| 48 lg | shrimp, peeled and deveined with tails |
| 1 | bag coconut, shredded |
| 2 c | oil |
| SWEET AND SOUR SAUCE | |
| 2 c | orange marmalade |
| 1/4 c | dijon mustard |
| 1 1/2 Tbsp | horseradish |
Leah's Notes:
mmmmmmmm!
mmmmmmmm!
Janet's Comments:The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail part or game night.
| Rating: | (2)
|
| Category: | Main Dishes |
| Difficulty: | EASY |
(20)
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Directions
1
Combine eggs, beer, 3 teaspoons creole seasoning, flour and baking powder.
2
Blend well.
3
Dip the shrimp in beer batter and roll in coconut.
4
Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
5
The oil should be at least 1-1/2" deep.
6
Drop shrimp in a few at a time and fry until golden brown.
7
Remove and drain on paper towel.
8
SAUCE - Blend together dipping sauce ingredients.
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I used cream cheese and orange marmalade and peach preserves instead of the sweet and sour sauce.