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Coco Beer Shrimp

Yield: 4 Servings

Ingredients and directions for this recipe

16 lg Shrimp or prawns
Flour
1 lb Grated or flaked coconut
Oil for deep frying
Piquante sauce (see recipe)
Apricot sauce (see recipe)

-BEER BATTER-
12 oz Beer
1 c Water
1 1/2 c Flour
1 Egg
1/2 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts White pepper
1 ts Salt
1 pn Garlic powder

Shell and devein the shrimp, but leave the tails attached. Dust the shrimp
lightly with flour and dip into the BEER BATTER to coat evenly. Allow
excess batter to drip off,and then roll the shrimp in the coconut to coat
generously. Deep fry at 350 F until golden brown, 2 to 3 minutes. As an
appetizer, serve 4 shrimp per person accompanied by Piquante Sauce and
Apricot Sauce. BEER BATTER: Thoroughly mix all ingredients in a large
mixing bowl.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY

WINE:J PHELPS SAUVIGNON BLANC 82

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive,

See also:
Previous recipe Cocky Leeky Soup
Next recipe Coco Cola Cake

Or try one of these recipes:
Ha'penny Friendship Bread-pg. 3
Sesame Cheddar Sticks