Coconut Beer Shrimp With Tangy-Sweet Sauce

Recipe Ingredients

1 tablespoon	15ml	Cayenne
2 1/4 teaspoons	11ml	Sweet Hungarian paprika
1 1/2 teaspoons	7.5ml	Black pepper
1 1/4 teaspoons	6.3ml	Garlic powder
3/4 teaspoon	3.8ml	Onion powder
3/4 teaspoon	3.8ml	Dried thyme
3/4 teaspoon	3.8ml	Dried oregano
		Shrimp Coating
2		Eggs
1 3/4 cups	109g / 3.8oz	All-purpose flour - divided
3/4 cup	177ml	Fresh beer
1 tablespoon	15ml	Baking powder
48 tablespoons	720ml	Shrimp - peeled (tails left (medium) on) and, deveined
3 cups	279g / 9.8oz	Grated coconut - about 6 oz.
		Sweet and Tangy Dipping Sauce
1 2/3 cups	394ml	Orange marmalade
5 tablespoons	75ml	Brown or Creole prepared mustard
5 tablespoons	75ml	Finely grated horseradish

Recipe Instructions

Combine all ingredients for the Sweet and Tangy Dipping Sauce and refrigerate.

Thoroughly combine the seasoning mix ingredients in a small bowl.

In a separate bowl combine 2 teaspoons of the mix with the eggs, 1 1/4 cup of the flour, the beer and baking powder; mix well, breaking up any lumps. In a separate small bowl combine the remaining 1/2 cup flour with 1 1/2 teaspoons of the seasoning mix; set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimp with the remaining seasoning mix. Then, holding the shrimp by the tail, dredge each in the flour mixture, shaking off excess, then dip in batter (except tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet.

Heat oil in a deep fryer to 350F. Drop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. (You may want to cut the first shrimp in half after frying to best estimate frying time; the batter should be cooked through but the shrimp not overcooked.) Drain on paper towels.

Serve immediately with Sweet and Tangy Dipping Sauce.

Source:
Nicholas Horton Aiken Computation Lab, Harvard University, C

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