recipes@decwrl.UUCP (01/02/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE COCONUT-SHRIMP A "16 Sep 86" 1987 .RZ "COCONUT BEER SHRIMP" "Shrimp in coconut beer batter with dipping sauce" (adapted from \fIChef Paul Prudhomme's Louisiana Kitchen\fR) A nice appetizer, though very caloric. .IH "Serves 12 as appetizer" .SH SEASONING MIX .IG "1 Tbsp" "ground red pepper" "15 ml" .IG "1 tsp" "salt" "5 ml" (optional) .IG "1\(12 tsp" "sweet paprika" "7.5 ml" .IG "1\(12 tsp" "black pepper" "7.5 ml" .IG "1\(14 tsp" "garlic powder" "6 ml" .IG "\(34 tsp" "onion powder" "4 ml" .IG "\(34 tsp" "thyme" "4 ml" .IG "\(34 tsp" "oregano" "4 ml" .SH DIPPING SAUCE .IG "1 lb" "orange marmalade or apricot jam" "500 g" (use an entire jar). .IG "5 Tbsp" "brown mustard" "75 ml" .IG "5 Tbsp" "horseradish" "75 ml" .SH SHRIMP AND BATTER .IG "2" "eggs" .IG "1\(34 cups" "flour" "200 g" .IG "\(34 cups" "beer" "250 ml" .IG "1 Tbsp" "baking powder" "20 ml" .IG "4 dozen" "medium shrimp," peeled with tails .IG "3 cups" "grated coconut" "200 g" (unsweetened) .PH .SK 1 Combine the seasoning mix together in a bowl. .SK 2 Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. .SK 3 Mix together .AB "2 tsp" "10 ml" of the seasoning mix, .AB "1\(14 cups" "150 g" of flour, the beer and the baking powder, and place this in a third bowl. .SK 4 Combine the remaining flour with another .AB "2 tsp" "10 ml" of the seasoning mix. .SK 5 Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. .NX Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. .SH RATING .I Difficulty: easy if you can deep-fry. .I Time: 15 minutes preparation, 15 minutes cooking. .I Precision: Measure batter, improvise with spices and dipping sauce. .WR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Mass., USA horton@harvard.harvard.edu harvard!horton