 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A great tasting appetizer. Use Creole-style mustard for the sauce if it is available. 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:
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.
|
|