—————-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
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