Coconut Shrimp

 Once again...I am writing about something that I myself can not eat....But I would be remiss to keep you good people from partaking  a great dish just because I am allergic to it...

Coconut Shrimp....an exotic dish for a rainy afternoon in mid September....These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I would use orange marmalade, mustard and horseradish mixed to taste.

So let's get to it...

INGREDIENTS:


1 egg

1/2 cup all-purpose flour

 2/3 cup beer

1 1/2 teaspoons baking powder

 1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

DIRECTIONS:

1.In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3.Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Serve with White Rice-

Enjoy! Eat Well My Friends!