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  Coconut Shrimp
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 206
Ingredients:
1 1/4 lb Large fresh shrimp, unpeeled
1 1/3 cup All-purpose flour
1 tsp Salt
1/4 tsp Pepper
1/8 tsp Paprika
1 1/4 cup Beer
2 cup Shredded coconut
Vegetable oil

MMMMMORANGE MUSTARD SAUCE

1/4 cup + 2 tb. orange marmalade
1/4 cup + 2 tb. orange juice
2 tbsp Dijon mustard
Instructions:
Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture. Gradually add beer,
stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot
oil (350 F.) until lightly browned. Drain on paper towels. Serve with
Orange Mustard Sauce.

To make Orange Mustard Sauce, combine marmalade, orange juice and
mustard in a small bowl, stirring well. Yield: About 1 cup.

From _Make It Miami_ by The Guild of the Museum of Science,
Inc./Miami, FL. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.
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