Caribbean Shrimp

Name: Caribbean Shrimp
Ingredients: 1 egg; 1 cup all-purpose flour; 12 cup beer, preferably Red Stripe; 12 tablespoon baking powder; 1 tablespoon salt; 12 tablespoon fresh ground black pepper; 12 tablespoon red pepper (cayenne); 12 tablespoon paprika; 1 tablespoon garlic powder; 12 teaspoon dried leaf thyme; 12 teaspoon dried oregano leaves; 1 cup grated coconut (1-1/2); vegetable oil (for frying); 1 cup orange marmalade; 14 cup dijon-style mustard; 18 teaspoon ground ginger

16 ingredients

13 steps

Ingredients

1 egg
1 cup all-purpose flour
12 cup beer, preferably Red Stripe
12 tablespoon baking powder
1 tablespoon salt
12 tablespoon fresh ground black pepper
12 tablespoon red pepper (cayenne)
12 tablespoon paprika
1 tablespoon garlic powder
12 teaspoon dried leaf thyme
12 teaspoon dried oregano leaves
1 cup grated coconut (1-1/2)
vegetable oil (for frying)
1 cup orange marmalade
14 cup dijon-style mustard
18 teaspoon ground ginger

Directions

1

Peel and devein shrimp, leaving tails on.
2

In a bowl, combine egg with 3/4 cup of the flour, the beer and baking powder.
3

In another bowl, mix remaining flour with herbs and spices.
4

Holding tail, dip each shrimp first in batter, then in seasoned flour and shake off excess.
5

Sprinkle each shrimp liberally with grated coconut and set aside on a baking sheet.
6

Heat oil in a deep skillet over medium heat.
7

Add shrimp 1 at a time.
8

Cook until golden brown on all sides, turning once.
9

Drain on paper towels.
10

Prepare a sauce by mixing marmalade, mustard and ginger in a small bowl.
11

Spoon sauce into 6 small bowls.
12

Place bowls on 6 appetizer plates.
13

Surround bowls with 4 shrimp per serving.