Recipe - Coconut Beer Shrimp Wsweet And Tangy Sauce

WALDINE VAN GEFFEN VGHC42A
4 Eggs
1 cup Beer
3 One half teaspoon Creole seasoning (follows)
1 One fourth cup Allpurpose flour
2 tablespoon Baking powder
48 lg Raw shrimp; peel, tails on,
devein
1 One half cup Fresh or moistpact coconut;
shredded, to 2 C
Oil for deepfrying

SWEET AND TANGY SAUCE
2 cup Orange marmalade
One fourth cup Creole or Dijon mustard
3 tablespoon Shredded horseradish

Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder. Blend
well. Season shrimp with remaining seafood seasoning. Dip the shrimp in
beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer,
wok or deep saucepan. The oil should be at least 11/2" deep. Drop shrimp
in a few at a time and fry until golden brown. Remove and drain on paper
towel. SAUCEBlend together dipping sauce ingredients. Source: The
Commander's Palace New Orleans Cookbook This is really delicious. I
guarantee!

11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD SOFTWARE
Subject: Z*MM SUNDRIED TOMS

To: ALL Date:
11/03 From: VGHC42A WALDINE VAN GEFFEN Time:
2:52 PM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini