MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Beer Batter Shrimp
Categories: Seafood, Chilies, Beer, Herbs
Yield: 8 Servings

MMMMM-----------------------SEASONING MIX----------------------------
1 tb Cayenne pepper
2 1/4 ts Salt
1 1/2 ts Sweet paprika
1 1/2 ts Black pepper
1 1/4 ts Garlic powder
3/4 ts Onion powder
3/4 ts Dried thyme
3/4 ts Dried oregano

MMMMM-----------------------FOR THE SHRIMP----------------------------
2 lg Eggs
1 3/4 c Flour
3/4 c Beer
1 tb Baking powder
48 U-24 shrimp; peeled,
- and deveined (2 lb)
Oil for frying
3 c Grated coconut; (6 oz)

Thoroughly combine the ingredients for the seasoning
mix in a small bowl and set aside.

Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning
mix, baking powder, eggs, and beer together in a bowl,
breaking up all lumps until it is smooth.

Combine the remaining flour with 1 1/2 tsps. of the
seasoning mix and set aside. Place the coconut in a
separate bowl.

Sprinkle both sides of the shrimps with the remaining
seasoning mix. Then hold shrimp by the tail, dredge in
the flour mixture, shake off excess, dip each in batter
and allow excess to drip off. Coat each shrimp with the
coconut and place shrimp on a baking sheet.

Heat deep fryer to 360+|F/180+|C. Drop each shrimp into
the hot oil and cook until golden brown about 1/2 to 1
minute on each side. Do not crowd the fryer.

Drain on paper towels and serve immediately. Wonderful
with warm orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference

Typed for you by Linda Fields

Uncle Dirty Dave's Archives

MMMMM

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