——————————-SEASONING MIX——————————- 1 T Red pepper, ground
1 t Salt (optional)
1 1/2 t Sweet paprika
1 1/2 t Black pepper
1 1/4 t Garlic powder
3/4 t Onion powder
3/4 t Thyme
3/4 t Oregano
——————————-DIPPING SAUCE——————————- 1 lb Orange marmalade
-or apricot jam -(use an entire jar) 5 T Brown mustard
5 T Horseradish
—————————–SHRIMP AND BATTER—————————– 2 Eggs
1 3/4 c Flour
3/4 c Beer
1 T Baking powder
48 md Shrimp (peeled),
-with tails 3 c Coconut (unsweetened),
-grated Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NOTES: * Shrimp in coconut beer batter with dipping sauce — Adapted from Chef Paul Prudhomme’s “Louisiana Kitchen.” A nice appetizer, though very caloric. * Don’t put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. : Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. : Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu harvard!horton : Copyright (C) 1986 USENET Community Trust