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Coconut Beer Shrimp W Sweet Tangy Sauce

Ingredients
 


WALDINE VAN GEFFEN VGHC42A

4 eggs
1 cup beer
3 1/2 tsp creole seasoning (follows)
1 1/4 cup all-purpose flour
2 tbsp baking powder
48 large raw shrimp, peel, tails on, devein
1 1/2 cup fresh or moist-pact coconut, shredded, to 2 c
1 oil for deep-frying

SWEET AND TANGY SAUCE

2 cup orange marmalade
1/4 cup creole or dijon mustard
3 tbsp shredded horseradish




 
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Preparation
 
Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder.
Blend well. Season shrimp with remaining seafood seasoning. Dip the
shrimp in beer batter and roll in coconut. Fry in oil heated to 350~
in dep fryer, wok or deep saucepan. The oil should be at least 1-1/2"
deep. Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel. SAUCE-Blend together dipping sauce
ingredients. Source: The Commander s Palace New Orleans Cookbook This
is really delicious. I guarantee!

11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD
SOFTWARE Subject: Z*MM SUN-DRIED TOMS

To: ALL Date:
11/03 From: VGHC42A WALDINE VAN GEFFEN Time:
2:52 PM

 

 
Servings: 6

 

 

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