Coconut Shrimp II -
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min
Original Recipe Yield 6 servings
Ingredients
2 quarts vegetable oil for frying 10 ounces orange marmalade 3
tablespoons prepared horseradish 3 tablespoons prepared mustard 3/4 cup
all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon paprika 1/4
teaspoon curry powder 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/3
cup beer 1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour 8 ounces unsweetened flaked coconut
Directions
Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small
bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and
cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly and
serve with reserved dipping sauce.
--
Hank & Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us
Sharing a story or helping someone opens my heart to God's love.
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