You are here:About>Food & Drink>Home Cooking> Recipes> Seafood Recipes> Shellfish Recipes> Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe
About.comHome Cooking
At a Glance
Prep Time : 15min
Cook Time : 20min
Course : Appetizer, Entree
Special : Caffeine-Free, Easy, High Protein, Lactose-Free, Quick
Type of Prep : Deep-Fry, Fry
Cuisine : Fusion, U.S. Regional
Occasion : Fall, Family Dinner, Mardi Gras, Party, Spring, Summer, Winter
 
Newsletters & RSSEmail to a friendSubmit to Digg
Recipes

More Shrimp RecipesSeafood RecipesAll Recipes

Related Resources

A to Z Recipes and FoodHow to CookWeights and Measures

New posts to the Home Cooking forums:

Arizona Mud CakeCuring Cast Iron on Stove TopFried Eggs with Spinach

Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

From The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan (Crown Pub)

Creole-seasoned shrimp is dipped in beer batter and rolled in coconut, then deep-fried. You can use a commercial Creole seasoning mix, if you wish, or make your own. This recipe works well as an appetizer or entree.

INGREDIENTS:

  • 4 eggs
  • 1 cup beer
  • 3-1/2 tsp Creole seasoning (divided use)
  • 1-1/4 cup all-purpose flour
  • 2 Tbsp baking powder
  • 48 large raw shrimp, peeled, tails on, deveined
  • 1-1/2 to 2 cups fresh or moist-packed shredded coconut
  • Oil for deep-frying
  • .
  • Sweet and Tangy Sauce:
  • 2 cups orange marmalade
  • 1/4 cup Creole or Dijon mustard
  • 3 Tbsp shredded horseradish

PREPARATION:

For the Shrimp: Combine eggs, beer, 1 teaspoon 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 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.

For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.

Yield: 6 servings

Creole Seasoning Recipe

Source: The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan (Crown Pub.)
Reprinted with permission.

User Reviews Write Review
Cholesterol Resources

Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.