COCONUT SHRIMP
1 1/4 pound unpeeled jumbo fresh shrimp
1 1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cup beer
2 cups shredded cocnut
vegetable oil
Peel and devein shrimp, leaving tails intact. set aside.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in the center of the flour mixture. Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter, then dredge in coconut. Fry shrimp in batches in oil at 350-degrees, 1 to 2 minutes or until golden. Remove shrimp and drain on paper towels.
Serve immediately with...
ORANGE MUSTARD SAUCE
1/4 cup plus 2 tablespoons orange marmalade
1/4 cup plus 2 tablespoons orange juice
2 tablespoons Dijon mustard
Combine marmalade, juice and mustard in a small bowl, mixing well.
1 1/4 pound unpeeled jumbo fresh shrimp
1 1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cup beer
2 cups shredded cocnut
vegetable oil
Peel and devein shrimp, leaving tails intact. set aside.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in the center of the flour mixture. Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter, then dredge in coconut. Fry shrimp in batches in oil at 350-degrees, 1 to 2 minutes or until golden. Remove shrimp and drain on paper towels.
Serve immediately with...
ORANGE MUSTARD SAUCE
1/4 cup plus 2 tablespoons orange marmalade
1/4 cup plus 2 tablespoons orange juice
2 tablespoons Dijon mustard
Combine marmalade, juice and mustard in a small bowl, mixing well.