Free Web Site - Free Web Space and Site Hosting - Web Hosting - Internet Store and Ecommerce Solution Provider - High Speed Internet
Search the Web

Prepare shrimp by de-veining and peeling off the shell only to the tail. Leave the last segment of the shell and the tail fins. Using an electric mixer, combine beer, flour, 1/2 cup of the coconut, sugar and salt in a medium-size bowl.

Heat oil in a deep pot or fryer to about 350ºF. Use enough oil to completely cover the shrimp. Pour the remaining 1 1/2 cups coconut into a shallow bowl. Ensure that shrimp are completely dry before dipping in batter. Sprinkle each shrimp lightly with paprika. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated. Fry 4 shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to turn the shrimp over halfway through cooking time. Drain on paper towels before serving with Marmalade Sauce. Serves 4.

Marmalade Sauce
1/2 C. orange marmalade
2 tsp. stone-ground mustard (with
    whole-grain mustard seed)
1 tsp. prepared horseradish
Dash of salt

Combine all ingredients in a small bowl. Cover and refrigerate for at least 1 hour.