Coconut Beer Shrimp with Sweet and Tangy Sauce
- 4 eggs
- 1 cup beer
- 3 1/2 tsp Creole seasoning (follows)
- 1 1/4 cup all-purpose flour
- 2 tbsp baking powder
- 48 large Raw Shrimp, peel, tails on devein
- 1 1/2 cup Fresh or moist-pact coconut shredded, to 2 C
- oil for deep-frying
Sweet And Tangy Sauce
Combine eggs, beer, 1 ts creole seasoning, flour and baking powder.
Season Shrimp with remaining seafood seasoning.
Dip the Shrimp in beer batter and roll in coconut.
Fry in oil heated to 350 °F in dep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" deep.
Drop Shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel.
Sauce-blend together dipping sauce ingredients.