I also wanted to let you all know before I get busy with the recipe that I am working on some little cookbooks.
They will be available on the blog in the next couple of months, I am keeping them easy and basic so they will be a great accompaniment to your existing cookbooks.
Now on with the recipes and thank you for joining me today.
yield: 24 Coconut Shrimp
Beer Batter Coconut Shrimp ( Adapted From Allrecipes)
prep time: 30 minutes cook time: 30 minutes total time: 1 Hour
This is a tasty and light beer batter that complements the coconut and shrimp. Coconut shrimp can be served as an appetizer or accompanied by a tossed salad for a meal. You will need a deep fat fryer or Fry Daddy for even cooking.
Frying The Coconut Shrimp
- 24 medium size cleaned & deveined Shrimp with tails on
- 3/4 bottle of Belgian Pale Ale Beer
- 3/4 cup all purpose flour
- 1 3/4 teaspoon baking powder
- 2 1/2 cups flaked coconut
- 4 cups oil
- Fry Daddy/or fryer of choice
- In medium bowl, combine egg, 3/4 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 flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. 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 your favorite dipping sauce.
Honey Marmalade Dipping Sauce
- 3/4 Cup Marmalade 1/2 cup Honey 1/4 cup Yellow Mustard 1/4 cup Horseradish 4 drops Hot Pepper Sauce
- Mix orange marmalade, honey, mustard, horseradish and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Created using The Recipes Generator
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