Recipe

A A A

• 2 quarts vegetable oil for frying
• 10 oz orange marmalade
• 3 tbsp prepared horseradish
• 3 tbsp prepared mustard
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp paprika
• 1/4 tsp curry powder
• 1/8 tsp salt
• 1/8 tsp cayenne pepper
• 1/3 cup beer
• 1 lb large shrimp, peeled and deveined with tails attached
• 1/4 cup all-purpose flour
• 8 oz unsweetened flaked coconut

• 1 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.
• 2 Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
• 3 Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
• 4 Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.