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Coconut Beer Shrimp with Sweet & Tangy Sauce

Source of Recipe


From "The Commander's Palace New Orleans Cookbook"






List of Ingredients



• 4 eggs
  
• 1 cup beer
  
• 3-1/2 tsp Creole seasoning (divided use)
  
• 1-1/4 cups all-purpose flour
  
• 2 Tbsp baking powder
  
• 48 large raw shrimp, peeled, tails on, deveined
  
• 1-1/2 to 2 cups fresh or moist-packed shredded coconut
  
• Oil for deep-frying
  
• .
  
• -- Sweet & Tangy Sauce --
  
• 2 cups orange marmalade
  
• 1/4 cup Creole or Dijon mustard
  
• 3 Tbsp shredded horseradish
  






Instructions



1. Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining Creole seasoning.
   
   
2. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350º F in a deep-fryer, wok, or deep saucepan. (The oil should be at least 1-1/2 inches deep.) Drop shrimp in, a few at a time, and fry until golden brown. Remove and drain on paper towels.
   
   
3. For the sauce: Blend together dipping sauce ingredients.
   
   Makes 6 servings.