Coconut Beer Shrimp Recipe - Cooking Index
Coconut Beer Shrimp Recipe - Cooking Index
| 15 | Ground red pepper | |
| 5 | Salt - (optional) | |
| 7 1/2 | Sweet paprika | |
| 7 1/2 | Black pepper | |
| 6 | Garlic powder | |
| 4 | Onion powder | |
| 4 | Thyme | |
| 4 | Oregano | |
| 500 | Orange marmalade or apricot jam - (use an en | |
| 75 | Brown mustard | |
| 75 | Horseradish | |
| 2 | Eggs | |
| 200 | Flour | |
| 250 | Beer | |
| 20 | Baking powder | |
| 4 | Medium shrimp - peeled with tails | |
| 200 | Grated coconut - (unsweetened) |
1. Combine the seasoning mix together in a bowl.
2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
3. Mix together 10 ml of the seasoning mix, 150 g of flour, the beer and the baking powder, and place this in a third bowl.
4. Combine the remaining flour with another 10 ml of the seasoning mix.
5. 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.
Author's Notes: (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.
Source:
Nicholas Horton Aiken Computation Lab, Harvard University, C
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.