---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCONUT BEER SHRIMP W/SWEET AND TANGY SAUCE
 Categories: Seafood, Shrimp, Sauces, Wrv
      Yield: 6 servings
 
----------------WALDINE VAN GEFFEN VGHC42A----------------
      4    Eggs
      1 c  Beer
  3-1/2 ts Creole seasoning (follows)
  1-1/4 c  All-purpose flour
      2 tb Baking powder
     48 lg Raw shrimp; peel, tails on,
           -devein
  1-1/2 c  Fresh or moist-pact coconut;
           -shredded, to 2 C
           Oil for deep-frying

-------------------SWEET AND TANGY SAUCE-------------------
      2 c  Orange marmalade
    1/4 c  Creole or Dijon mustard
      3 tb Shredded horseradish
 
  Combine eggs, beer, 1 ts 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 1-1/2" deep. Drop shrimp in a few at a time
  and fry until golden brown. Remove and drain on paper
  towel. SAUCE-Blend 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 SUN-DRIED TOMS
  From: VGHC42A WALDINE VAN GEFFEN 
  Date: 11/03
  Time: 2:52 PM
 
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