KitchenMagician's Recipe

SHRIMP - COCONUT AND ORANGE SAUCE

Category: Heated Appetizers

Makes 8 servings.

1 egg
1/2 c. all-purpose flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all-purpose flour
2 c. flaked unsweetened coconut
24 raw jumbo shrimp, peeled and deveined
3 c. vegetable oil (for frying)

Dipping Sauce
1/2 c. orange marmalade
2 tsp. hot prepared mustard
1 tsp. prepared horseradish
1 T. liquid honey
salt

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess.
Dip in beer batter; allow excess to drip off.
Roll shrimp in coconut, and place on a baking sheet lined with wax paper; place in freezer for 15 minutes.
Meanwhile, prepare Dipping Sauce. In a small bowl, combine marmalade, mustard, horseradish and honey; season with salt to taste. Refrigerate until serving time.
Heat oil in a deep frying pan to 350F.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain.
Serve warm with Dipping Sauce.