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| Ingredients: |
SEASONING MIX:
1 Tablespoon Red pepper, ground
1 teaspoon Salt (optional)
1 1/2 teaspoon Sweet paprika
1 1/2 teaspoon Black pepper
1 1/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
3/4 teaspoon Thyme
3/4 teaspoon Oregano |
DIPPING SAUCE:
1 lb Orange marmalade -or apricot jam -(use an entire jar)
5 T Brown mustard
5 T Horseradish
SHRIMP AND BATTER:
2 Eggs
1 3/4 cups Flour
3/4 cups Beer
1 Tablespoon Baking powder
48 medium Shrimp (peeled), with tails
3 cups Coconut (unsweetened), grated |
| Cooking
Instructions: |
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Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 teaspoons of the seasoning mix. 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. |
| Additional
Comments: |
| Don't put too much batter on or it will overwhelm the shrimp. |
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