Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------WALDINE VAN GEFFEN VGHC42A----------------------
4 Eggs 48 lg Raw shrimp; peel, tails on,
1 c Beer -devein
3 1/2 ts Creole seasoning (follows) 1 1/2 c Fresh or moist-pact coconut;
1 1/4 c All-purpose flour -shredded, to 2 C
2 tb Baking powder Oil for deep-frying

-------------------SWEET AND TANGY SAUCE------------------------
2 c Orange marmalade 3 tb Shredded horseradish
1/4 c Creole or Dijon mustard

Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder.
Blend well. Season shrimp with remaining seafood seasoning. Dip the
shrimp in beer batter and roll in coconut. Fry in oil heated to 350~
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. Source: The Commander's Palace New Orleans Cookbook This
is really delicious. I guarantee!

11/03 01:48 pm, Waldine, Slidell, LA Board: FOOD BB Topic: FOOD
SOFTWARE Subject: Z*MM SUN-DRIED TOMS

To: ALL Date: 11/03 From: VGHC42A
WALDINE VAN GEFFEN Time: 2:52 PM

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