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Recipe Ideas
 
Featured Recipe

Coconut Shrimp II

By: KTEEKIMO
"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."
Prep Time:

15 Mins

 Cook Time:

15 Mins

 Ready In:

30 Mins
Servings 6 | 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
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.
Nutritional Information
Amount Per Serving   Calories: 858 | Total Fat: 61.5 g | Cholesterol: 105 mg
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