A Coconut Beer Battered Shrimp Recipe With a Tangy Dipping Sauce (pic added)

The pic was from Mrs O before I was finished, just double the amount and that'd be the finished product.


This is built on Paul Prudhomme's recipe with just a few tweaks. Makes a great app or entree. It's not hard to do at all.

The Seasoning Mix

1T of red pepper
2.25 t of salt
1.5 t paprika
1.5 t black pepper
1.25 t garlic powder
.75 t each onion powder, thyme and oregano

Mix and set aside.

Other Stuff

2 eggs
1.5 cups of beer, more or less
1T baking powder
2 lbs large shrimp, peeled but with the tails left on
@3 cups of grated coconut
Canola for deep frying


Method

Add the eggs, 2t of the seasoning mix, baking powder, 1.25 cups of flour and the beer to make a batter.

Place a thin layer of coconut (1/2 of your amount) on a baking pan. Heat 3 inches of oil to 360.

In a deep plate, mix 1/2 cup of flour with 1.5 t of the seasoning mix.


Sprinkle the seasoning on the shrimp evenly...not too thickly. You'll have seasoning left over. Dredge the shrimp, holding by the tails, in the seasoned flour and then the batter. Then place then on the coconut in the pan. I do then 2 at a time to speed the process.
Once done, sprinkle coconut over the top to finish the prep.

Deep fry in small batches, turning when golden, which will take less than 90 seconds per side. Drain on a wire rack. Serve with the sauce below.

Dipping Sauce


18 ounces of Orange Marmalade
5 T of Creole Mustard
5 T of grated or prepared horseradish

Mix, preferably a few hours to a day ahead. Many would eat an old shoe drug through this.
No pics of the process. Use your damn imagination.