1 tablespoon red pepper, ground
1 teaspoon salt (optional)
1 1/2 teaspoon sweet paprika
1 1/2 teaspoon black pepper
1 1/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon thyme
3/4 teaspoon oregano
1 lb orange marmalade or apricot jam (us; e an entire jar)
5 tablespoon brown mustard
5 tablespoon horseradish
----SHRIMP AND BATTER----
1 3/4 cup flour
3/4 cup beer
1 tablespoon baking powder
48 medium shrimp (peeled), with tails
3 cup coconut (unsweetened), grated
Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.
Combine the remaining flour with another 2 t of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.
* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric.
* Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.
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