| previous | next |
Title: Coconut Beer Batter Shrimp
Categories: Seafood Appetizer
Yield: 6 Servings
| 2 | Eggs | |
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | Beer (6 oz.) |
| 1 | tb | Baking powder |
| 4 | Dozen medium shrimp, peeled and deveined (leave tails on), | |
| About two pounds. | ||
| 3 | c | Grated coconut, about 6 oz. |
Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1 1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder 3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps. _____________________________________________ Vegetable oil for deep frying. ** Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
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.
Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.
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 the shrimp on a baking sheet.
Heat deep fryer to 350 degrees. 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!
Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve. (Six main dish or twelve appetizer servings.)
| previous | next |