"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa (Yochim) Heggeset
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1/2 cup all purpose flour
2/3 cup beer
1 1/2 tsp. baking powder

1/4 cup all purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Directions:
Directions:
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in egg/beer batter, allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes, meanwhile heat oil to 350. (175 C) in a deep fryer.

Fry shrimp in batches - cook turning once for 2 to 3 minutes or until golden brown. Using thongs remove shrimp to paper towel to drain. Serve warm with dipping sauce.

Dip Sauce:
1/2 cup orange marmalade
1/4 cup spicy brown mustard
1/4 cup honey
1/4+ tsp. horse radish

 

 

 

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