Coconut Shrimp
Why I Love This Recipe
THIS RECIPE IS ANOTHER OLDIE. A FRIEND OF MY EX'S TOOK A COOKING CLASS IN NEW HOPE, PA...MAYBE JERSEY. THIS WAS ONE OF THE COOKING SESSIONS RECIPE. THIS WAS LONG BEFORE OUTBACK OR COCONUT SHRIMP WAS POPULAR. YOU WILL WANT TO MAKE MORE THAN THIS RECIPE CALLS FOR. EASIL DEVOURED...
Ingredients You'll Need
•CAJUN SPICE BLEND:SIFT ALL 3 TIMES
•1 TABLESPOON CAYENNE
•2 1/4 TEASPOON SALT
•1 1/2 TEASPOONS PAPRIKA (SPANISH OR SWEET)
•1 1/2 TEASPOONS BLACK PEPPER
•1 1/4 TEASPOONS GARLIC POWDER
•3/4 TEASPOON ONION POWDER
•3/4 TEASPOON THYME
•3/4 TEASPOON OREGANO
•SHRIMP:
•1 TO 1 1/2 POUNDS SHRIMP (SHELLED & DEVEINED)
•FLOUR MIX:
•1/2 CUP FLOUR
•1 1/2 TEASPOONS CAJUN SPICE BLEND
•BATTER:
•1 1/4 CUPS FLOUR
•2 EGGS
•6 OUNCES BEER
•2 TEASPOONS CAJUN SPICE BLEND
•1 TABLESPOONS BAKING POWDER
•SHREDDED COCONUT:
•COCONUT ANY KIND, YES I USE THE SWEETEND
Directions
1.DREDGE SHRIMP IN FLOUR MIX
2.DIP INTO BATTER
3.COVER WITH COCONUT
4.FRY IN OIL (350) UNTIL BROWN
5.SERVE WITH SAUCE:
6.18 OUNCES ORANGE MARMALADE
7.5 TABLESPOONS BROWN MUSTARD
8.5 TABLESPOONS HORSERADISH
9.VARIATIONS:
10.MAKE PINA COLADA SAUCE WITH PINEAPPLE, COCO LOPEZ AND COCONUT.
