Recipe - Coconut Beer Batter Shrimp

SEASONING MIX
1 tablespoon Cayenne pepper
2 One fourth teaspoon Salt
1 One half teaspoon Sweet paprika
1 One half teaspoon Black pepper
1 One fourth teaspoon Garlic powder
Three fourths teaspoon Onion powder
Three fourths teaspoon Dried thyme
Three fourths teaspoon Dried oregano

FOR THE SHRIMP
2 Eggs
1 Three fourths cup Flour
Three fourths cup Beer
1 tablespoon Baking powder
4 Dozen medium shrimp, peeled
and deveined, about 2 lbs.
Vegetable oil for frying
3 cup Grated coconut (6 oz)

1. Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside.

2. Mix 1 One fourth 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.

3. Combine the remaining flour with 1 One half tsps. of the seasoning mix
and set aside. Place the coconut in a separate bowl.

4. 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 shrimp on a baking sheet.

5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook
until golden brown about One half to 1 minute on each side. Do not crowd
the fryer.

6. Drain on paper towels and serve immediately. Wonderful with warm
orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
Fields, Cyberealm BBS Watertown NY 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip