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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 12 |
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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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