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Ingredients:
1 Tablespoon(s) Red pepper, ground
1 Teaspoon(s) Salt (optional)
1 1/2 Teaspoon(s) Sweet paprika
1 1/2 Teaspoon(s) Mozzarella cheese
1 1/4 Teaspoon(s) Marinara sauce, chilled
3/4 Teaspoon(s) Onion powder
3/4 Teaspoon(s) Thyme
1 Pound(s) Orange marmalade or apricot jam (use an entire jar)
5 Tablespoon(s) Brown mustard
5 Tablespoon(s) Horseradish
2 Eggs
3/4 Cup(s) Beer
1 Tablespoon(s) Shrimp (peeled), with tails
3 Cup(s) Coconut (unsweetened), grated
Directions: 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
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