"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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.

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


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

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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