Shrimp dipped in beer batter, rolled in coconut, deep fried to a golden brown and served with marmalade sauce
1 cup flat beer
1 cup self rising flour
2 cups sweetened coconut flakes (7 oz)
2 tbl sugar
1/2 teaspoon salt
12 jumbo shrimp
oil for frying
Marmalade Sauce for Dipping
1/2 cup orange marmalade
2 teaspoon stone ground mustard (with whole grain seed)
1 teaspoon prepared horseradish
dash salt
Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium bowl.
Prepare the marmalade sauce by combining all the ingredients in bowl, cover and refrigerate for one hour minimum.
Prepare the shrimp by devening and peeling off the shell back to the tail, leave the last segment of the shell as a handle.
When the batter is ready, preheat the oil in a deep fryer to 350, use enough oil to completely cover the shrimp.
Be sure the shrimp are dry before battering, sprinkle each lightly with paprika before the next step.
Dip the shrimp one at a time into the batter, coating generously. Drop into the coconut and roll around so that it is well coated.
Fry the shrimp four at a time for 2 to 3 min or until golden brown. You may have to flip the shrimp over halfway through, drain on paper towels briefly before serving with sauce.