Coconut Beer Shrimp W/sweet & Tangy Sauce



	Coconut Beer Shrimp W/sweet & Tangy Sauce seafood, sauces ----WALDINE VAN GEFFEN VGHC42A---- 4 eggs 1 cup beer 3 1/2 teaspoon creole seasoning (follows) 1 1/4 cup all-purpose flour 2 tablespoon baking powder 48 large raw shrimp; peel, tails on, devein 1 1/2 cup fresh or moist-pact coconut; shredded, to 2 c 1 oil for deep-frying ----SWEET AND TANGY SAUCE---- 2 cup orange marmalade 1/4 cup creole or dijon mustard 3 tablespoon 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