by Chef Dief
Makes a dozen Appetizers (4 Shrimp each)
Also can be served as a main dish (8 Shrimp)
Make a seasoning Mix
1 Tbls. Cayenne Pepper
2 Tsp. Salt
1 1/2 Tsp. of Paprika
1 1/2 Tsp. Black Pepper
1 Tsp. Onion Pepper
1 Tsp. Garlic Powder
1 Tsp. dried Thyme
1 Tsp. dried Oregano
1 3/4 cups all-purpose flour
1/2 pint Budweiser Beer
1 Tbls. Baking Powder
2 pounds Large Shrimp, deveined and peeled, tails left on
one bag grated coconut
Put a half cup of the flour to the side. Then, mix all the seasoning in a small bowl thoroughly. In another bowl, combine 2 Tsp. of the mix, add the eggs the remaining amount of flour, beer and baking powder, mix well until smooth.
In another bowl, combine the rest of the flour and 1 1/2 teaspoons of the seasoning mix, set to the side.
Cover both sides with the rest of the spice mix. Dredge through the flour mixture, then holding the shrimp by the tail dip in the wet batter. Let the excess drip off. Spread the coconut evenly on a cookie sheet and cover both sides of the Shrimp with the coconut. Heat the oil to 350 degrees and drop the Shrimp into the oil and cook until Golden Brow, 2 to 3 minutes. test one and taste, make sure you are not over cooking the Shrimp. Drain on paper towels and serve hot.
If serving as an appetizer, serve 4 Shrimp with a small dish of dipping sauce in the middle of the plate. Do the same if serving as an entree’ using 8 Shrimp.
Spicy Sweet Sauce –
1 Jar of Smuckers Orange Marmalade
1 Small jar of Creole Mustard
5 Ounces of Ground Horseradish Root (Do not use prepared Horseradish}
Mix all ingredients well and serve
This is an adaptation of an old friend of mine’s original recipe, I have been making this dish for 40 years. One of my favorites and now it can be one of yours. “If you cook it, it’s yours!”
Bon Appetite, Chef Dief