Coconut Shrimp Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Large fresh shrimp, unpeeled
1 1/3 cup: All-purpose flour,
1 tsp: Salt,
1/4 tsp: Pepper,
1/8 tsp: Paprika,
1 1/4 cup: Beer,
2 cup: Shredded coconut,
Vegetable oil,
ORANGE MUSTARD SAUCE
1/4 cup: + 2 tb. orange marmalade,
1/4 cup: + 2 tb. orange juice,
2 tbsp: Dijon mustard,
Directions:
Peel and devein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve with
Orange Mustard Sauce.
To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.
From _Make It Miami_ by The Guild of the Museum of Science,
Inc./Miami, FL. In _Americas Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.
Source from luhu.jp
Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve with
Orange Mustard Sauce.
To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.
From _Make It Miami_ by The Guild of the Museum of Science,
Inc./Miami, FL. In _Americas Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.
Source from luhu.jp