Dinner: Coconut Shrimp II

Recipe by KTEEKIMO A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

Ingredients

2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut

Instructions

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.

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