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Coconut Shrimp

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COCONUT SHRIMP
 Categories: Fish, Harned 1994, Main dish
      Yield: 6 Servings
 
  1 1/4 lb Large fresh shrimp; unpeeled
  1 1/3 c  All-purpose flour
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Paprika
  1 1/4 c  Beer
      2 c  Shredded coconut
           Vegetable oil

MMMMM--------------------ORANGE MUSTARD SAUCE-------------------------
    1/4 c  + 2 tb. orange marmalade
    1/4 c  + 2 tb. orange juice
      2 tb Dijon mustard
 
  Peel and devein shrimp, leaving tails intact.
  
  Combine flour, salt, pepper and paprika in a medium bowl, stirring
  well. Make a well in center of flour mixture. Gradually add beer,
  stirring until batter is smooth.
  
  Dip shrimp in batter; dredge in shredded coconut.  Fry shrimp in hot
  oil (350 F.) until lightly browned. Drain on paper towels. Serve with
  Orange Mustard Sauce.
  
  To make Orange Mustard Sauce, combine marmalade, orange juice and
  mustard in a small bowl, stirring well. Yield: About 1 cup.
  
  From _Make It Miami_ by The Guild of the Museum of Science,
  Inc./Miami, FL. In _America's Best Recipes: A 1989 Hometown
  Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN
  0-8487-0765-6. Electronic format by Cathy Harned.
 
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