Recipe - Coco Beer Shrimp

16 lg Shrimp or prawns
Flour
1 pound Grated or flaked coconut
Oil for deep frying
Piquante sauce (see recipe)
Apricot sauce (see recipe)

BEER BATTER
12 ounce Beer
1 cup Water
1 One half cup Flour
1 Egg
One half teaspoon Cayenne pepper
One half teaspoon Black pepper
One half teaspoon White pepper
1 teaspoon Salt
1 pn Garlic powder

Shell and devein the shrimp, but leave the tails attached. Dust the shrimp
lightly with flour and dip into the BEER BATTER to coat evenly. Allow
excess batter to drip off,and then roll the shrimp in the coconut to coat
generously. Deep fry at 350 F until golden brown, 2 to 3 minutes. As an
appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and
Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large
mixing bowl.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY

WINE:J PHELPS SAUVIGNON BLANC 82

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.