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COCONUT BEER BATTER SHRIMP

Category:    Appetizers, Fish
Yield:8 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 tb Cayenne pepper                  1 1/4 ts Garlic powder
  2 1/4 ts Salt                              3/4 ts Onion powder
  1 1/2 ts Sweet paprika                     3/4 ts Dried thyme
  1 1/2 ts Black pepper                      3/4 ts Dried oregano

-------------------------------FOR THE SHRIMP-------------------------------
      2    Eggs                                4    Dozen medium shrimp, peeled
  1 3/4 c  Flour                                    -and deveined, about 2 lbs.
    3/4 c  Beer                                     Vegetable oil for frying
      1 tb Baking powder                       3 c  Grated coconut (6 oz)
 
  1. Thoroughly combine the ingredients for the seasoning mix in a small bowl
  and set aside.
  
  2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
  powder, eggs, and beer together in a bowl, breaking up all lumps until it
  is smooth.
  
  3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and
  set aside. Place the coconut in a separate bowl.
  
  4. Sprinkle both sides of the shrimps with the remaining seasoning mix.
  Then hold shrimp by the tail, dredge in the flour mixture, shake off
  excess, dip each in batter and allow excess to drip off. Coat each shrimp
  with the coconut and place shrimp on a baking sheet.
  
  5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until
  golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
  
  6. Drain on paper towels and serve immediately. Wonderful with warm orange
  marmalade.
  
  Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993
 

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