Ingredients
Seasoning mix
| 1 tbsp. | ground red pepper | | 1 tsp. | salt (optional) | | 1-1/2 tsp. | sweet paprika | | 1-1/2 tsp. | black pepper | | 1-1/4 tsp. | garlic powder | | 3/4 tsp. | onion powder | | 3/4 tsp. | thyme | | 3/4 tsp. | oregano |
Dipping sauce
| 1 lb. | orange marmalade or | | apricot jam (use an entire jar) | | 5 tbsp. | brown mustard | | 5 tbsp. | horseradish |
Shrimp and batter
| 2 | eggs | | 1-3/4 cup | all-purpose flour | | 3/4 cup | beer | | 1 tbsp. | baking powder | | 2 lbs. | md. shrimp, peeled, with tails | | 3 cups | unsweetened coconut, grated |
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Instructions
Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
Mix together about 2 tsp. of the seasoning mix, about 1-1/4 cups of flour, the beer and the baking powder; place this in a third bowl. Combine the remaining flour with another 2 tsp. of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then with the flour mixture, then with the batter, then with the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
Author's Comments
Adapted from Chef Paul Prudhomme's Louisiana Kitchen.
A nice appetizer, though very caloric. Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.
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