LOL We have another submitted recipe today all the way from the kitchen of DIANA!!! YAY!! Diana has provided us a recipe which I need to try asap!!! Thanks Diana keep 'em coming!!!
It doesn't get any better than coconut shrimp and beer!!! lol
Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe
4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use) (I used Tony Chachere's, Original Creole Season)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined (I found them in a 2 lb bag, but had no tails, worked great)
1-1/2 to 2 cups fresh or moist-packed shredded coconut (used sweetened)
Oil for deep-frying
.
*Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard (I used HEB brand Dijon)
3 Tbsp shredded horseradish (I used Boar's Head- grated in vinegar, found near the Deli)
For the Shrimp: Combine eggs, beer, 1 teaspoon 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 degrees F. in 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 towel. Serve with Sweet and Tangy Dipping Sauce.
*The sauce makes alot, but I think it would be great on chicken or fish.
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