recipes@decwrl.UUCP (01/02/87)
COCONUT-SHRIMP(A) USENET Cookbook COCONUT-SHRIMP(A)
COCONUT BEER SHRIMP
COCONUT-SHRIMP - Shrimp in coconut beer batter with dipping
sauce
(adapted from Chef Paul Prudhomme's Louisiana Kitchen) A
nice appetizer, though very caloric.
INGREDIENTS (Serves 12 as appetizer)
SEASONING MIX
1 Tbsp ground red pepper
1 tsp salt (optional)
1 1/2 tsp sweet paprika
1 1/2 tsp black pepper
1 1/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp thyme
3/4 tsp oregano
DIPPING SAUCE
1 lb orange marmalade or apricot jam (use an entire
jar).
5 Tbsp brown mustard
5 Tbsp horseradish
SHRIMP AND BATTER
2 eggs
1 3/4 cups
flour
3/4 cups beer
1 Tbsp baking powder
4 dozen medium shrimp, peeled with tails
3 cups grated coconut (unsweetened)
PROCEDURE
(1) Combine the seasoning mix together in a bowl.
(2) Stir the dipping sauce ingredients together in a
second bowl. Have this ready at the table when
the shrimp are done.
(3) Mix together 2 tsp of the seasoning mix, 1 1/4
cups of flour, the beer and the baking powder, and
place this in a third bowl.
(4) Combine the remaining flour with another 2 tsp of
the seasoning mix.
(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.
NOTES
Don't put too much batter on or it will overwhelm the poor
shrimp. The dipping sauce is great for other things as
well.
RATING
Difficulty: easy if you can deep-fry. Time: 15 minutes
preparation, 15 minutes cooking. Precision: Measure batter,
improvise with spices and dipping sauce.
CONTRIBUTOR
Nicholas Horton
Aiken Computation Lab, Harvard University, Cambridge, Mass., USA
horton@harvard.harvard.edu harvard!horton