May 13, 1998
Makes 4 servings (I’ve made more, just prepare more batter)
Marmalade dipping sauce:
1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons granulated sugar
1/2 teaspoon salt
12 large fresh shrimp
1/4 teaspoon paprika
4 cups vegetable oil for frying
1. Prepare the marmalade dipping sauce: Place marmalade, mustard, horseradish and salt in a medium bowl. Mix well, cover and refrigerate at least 1 hour.
2. Make the shrimp: In a large bowl, combine beer, flour, 1/2 cup coconut, the sugar and salt. Beat with an electric mixer until blended. Cover and refrigerate for 1 hour.
3. Peel and devein shrimp, leaving the last segment of the shell and tailfins intact to serve as a ``handle'' when dipping and eating. Dry shrimp with paper towels and sprinkle lightly with paprika.
4. In a deep saucepan, preheat oil to 350 degrees (measure with a deep-fat thermometer). Place remaining 1-1/2 cups coconut in a shallow bowl. Dip shrimp, one at a time, into batter, coating generously. Drop battered shrimp into coconut and roll until well-coated.
5. Fry shrimp, four at a time, about 2 to 3 minutes, until golden brown, flipping shrimp halfway through cooking time. Remove from hot oil with a slotted spoon and drain on paper towels. Hold cooked shrimp in a preheated 325-degree oven until remaining shrimp are cooked.
6. Serve hot with marmalade dipping sauce on the side.
***These can be baked on a olive oil sprayed cookie sheet and baked. Bake at 350 F until done—each oven is different with the cooking time, but they should be golden brown--not burned.
***From Top Secret Restaurant Recipes, by Todd Wilbur, Plume