Coconut Beer Shrimp W/sweet and Tangy Sauce

         Yield: 6 Servings
Categories: Shrimp, Sauces, Seafood

-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 4 Eggs 1 c Beer 3 1/2 ts Creole seasoning (follows) 1 1/4 c All-purpose flour 2 tb Baking powder 48 lg Raw shrimp; peel, tails on, -devein 1 1/2 c Fresh or moist-pact coconut; -shredded, to 2 C Oil for deep-frying ---------------------------SWEET AND TANGY SAUCE--------------------------- 2 c Orange marmalade 1/4 c Creole or Dijon mustard 3 tb Shredded horseradish Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder. 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 deep saucepan. The oil should be at least 1-1/2" deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. SAUCE-Blend together dipping sauce ingredients. Source: The Commander's Palace New Orleans Cookbook This is really delicious. I guarantee! 11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 11/03 From: VGHC42A WALDINE VAN GEFFEN Time: 2:52 PM