Side Pannel
Coco Beer Shrimp
Ingredients List
- 16 lg Shrimp or prawns
- Flour
- 1 lb Grated or flaked coconut
- Oil for deep frying
- Piquante sauce (see recipe)
- Apricot sauce (see recipe)
Directions
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
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
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