Recipe - Hawks Kay Shrimp Caribbean W Horseradish Marmalade Sauce

HAWK'S KAY SHRIMP
1 One half cup Flour
1 teaspoon Salt
One fourth teaspoon White Pepper
2 Egg Yolks, beaten
Three fourths cup Flat Beer
1 tablespoon Dark Rum
24 lg Shrimp (1012 lb)
1 cup Coconut, sweetened
Oil for frying

HORSERADISH MARMALADE
1 cup Orange Marmalade
One fourth cup Prepared horseradish

This is similar to the shrimp served at Outback Steakhouse.

Hawk's Bay Shrimp Mix the flour, salt, pepper and egg yolks in a bowl.
Gradually add the beer and rum, stirring to thoroughly blend all
ingredients. Cover and allow the batter to rest in the refrigerator for 1
to 2 hours. Shell the shrimp and devein them by making a slit along the
back or outside of the shrimp, lifting out the black vein and discarding
it. Rinse, pat dry, and dip the shrimp in batter. Roll the shrimp in
coconut flakes. Heat oil in pan for frying, to 350 F degrees. Slip one
shrimp at a time into the oil, cooking only 3 or 4 shrimp at a time. Fry 1
to 2 minutes, or until golden brown. Drain on paper towels. Serve with
toothpicks and dipping sauce.

Horseradish Dipping Sauce Mix marmalade and horseradish together and place
in a serving or dipping bowl. WALT
Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 18:28:37 0500

From: Walt Gray waltgray@mnsinc.com