Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce

From Louisiana Kitchen by Chef Paul Prudhomme

Seasoning Mix

1 tablespoon ground red pepper (preferably cayenne)

2 1/4 teaspoon salt

1 1/2 teaspoon sweet paprika

1 1/2 teaspoon ground black pepper

1 1/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme leaves

3/4 teaspoon dried oregano leaves

Coconut Beer Shrimp

2 eggs

1 3/4 cup all purpose flour

3/4 cup fresh beer

1 tablespoon baking powder

4 dozen medium shrimp, peeled but with tails on, deveined, about 2 pounds.

3 cups grated coconut, about 6 ounces (by weight)

Oil for deep frying

Sweet and Tangy Dipping Sauce

16 ounce jar orange marmalade 0r 1 2/3 cups

5 tablespoons creole mustard or coarse brown mustard

5 tablespoons grated fresh or prepared horseradish

Directions

Combine the ingredients for the dipping sauce. Set aside.

Combine all the ingredients of the seasoning mix. Mix well.

Make the batter by combining 2 teaspoons of the seasoning mix with the eggs, 1 1/4 cup of the flour, the beer, and the baking powder. Mix well, breaking up any lumps.

In a separate bowl, combine the remaining 1/2 cup flour with 1 1/2 teaspoon of the seasoning mix. Set aside.

Place the coconut in a separate bowl.

Season both sides of the shrimp with the remaining seasoning mix. Holding the shrimp by the tail, dredge through the flour, shaking off the excess, and dip in the batter (not the tail), allowing excess batter to drip off. Coat generously with grated coconut and place on a baking sheet.

Drop shrimp, one at a time into 350 degree oil, until golden brown. 30 seconds to one minute per side. Do not crowd. You can estimate frying time by cutting open the first shrimp to make sure the batter is cooked through and the shrimp is not overcooked.

Drain on paper towels and serve immediately with Sweet and Tangy Dipping Sauce.

bon appetit