Coconut Beer Shrimp With Sweet And Tangy Sauce Recipe
Servings: 6
Ingredients
- 4 x Large eggs
- 1 c. Beer
- 3 1/2 tsp Creole seasoning (follows)
- 1 1/4 c. All-purpose flour
- 2 Tbsp. Baking pwdr
- 48 lrg Raw shrimp, peel, tails on, devein
- 1 1/2 c. Fresh or possibly moist-pact coconut, shredded, to 2 C Oil for deep-frying
- 2 c. Orange marmalade
- 1/4 c. Creole or possibly Dijon mustard
- 3 Tbsp. Shredded horseradish
Directions
- Combine Large eggs, beer, 1 ts Creole seasoning, flour and baking pwdr. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 in dep fryer, wok or possibly deep saucepan. The oil should be at least 1-1/2" deep. Drop shrimp in a few at a time and fry till golden. Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients.
- Commander's Palace New Orleans Cookbook This is really delicious. I guarantee!
- Subject: Z*MM SUN-Dry TOMS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 6 servings | |
| Calories 494 | |
| Calories from Fat 45 | 9% |
| Total Fat 5.02g | 6% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 1591mg | 66% |
| Potassium 264mg | 8% |
| Total Carbs 94.73g | 25% |
| Dietary Fiber 2.1g | 7% |
| Sugars 65.04g | 43% |
| Protein 19.32g | 31% |
