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Coconut Recipes


Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

From The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan (Crown Pub)

Creole-seasoned shrimp is dipped in beer batter and rolled in coconut, then deep-fried. You can use a commercial Creole seasoning mix, if you wish, or make your own. This recipe works well as an appetizer or entree.

INGREDIENTS:
4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp, peeled, tails on, deveined
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying
.
Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard
3 Tbsp shredded horseradish

PREPARATION:
For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.

Make Sauce Recipe
Blend well. Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.

For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.

Yield: 6 servings
 

 

 

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