Coconut Beer Battered Shrimp

Coconut Beer Battered Shrimp

Chef Skip Laskody

1 tblsp. ground red pepper

2 1/4 tsp. salt

1 1/2 tsp. sweet paprika

1 1/2 tsp. black pepper

2 eggs

1 3/4 cups all-purpose flour

3/4 cup fresh beer

1 tblsp. baking powder

1 1/4 tsp. garlic powder

3/4 tsp onion powder

3/4 tsp dried thyme leaves

3/4 dried oregano leaves

4 dozen medium shrimp, peeled (but with tails on), deveined (apx. 2 lbs.)

3 cups grated coconut, about 6 oz.

Vegetable oil for deep frying

1) Combine the seasoning ingredients into a small bowl. In a separate bowl combine 2 teaspoons of the seasoning mix with the eggs, 1 1/4 cups of the flour, the beer and the baking powder; mix well.

2) In another small bowl combine the remaining 1 1/2 cup of flour with 1 1/2 teaspoons of the seasoning mix; set aside. Place the coconut in a separate bowl.

3) Sprinkle both sides of the shrimp with the remaining seasoning mix. Then holding the shrimp by its tail drag it through the flour mixture, shaking off excess, the dip in the beer batter, allowing the excess to drip off. Sprinkle generously with the coconut and place on a baking sheet.

4) Heat oil in a deep fryer to 350 degrees. Drip shrimp in one at a time and fry until golden brown (about 30 seconds to 1 minute per side) drain on a paper towel and serve.

Sweet and Tangy Dipping Sauce

1 (18 oz.) jar orange marmalade, or 1 2/3 cup

5 tblsp Creole Mustard or Brown Mustard

5 tblsp finely grated fresh horseradish or prepared hosreradish

Mix Ingredients thoroughly and serve

Makes 2 1/2 cups