WALDINE VAN GEFFEN VGHC42A 4 Eggs

1 c Beer

3 1/2 ts Creole seasoning (follows)

1 1/4 c All purpose flour

2 tb Baking powder

48 lg Raw shrimp; peel, tails on,

devein 1 1/2 c Fresh or moist pact coconut;

shredded, to 2 C Oil for deep frying

SWEET AND TANGY SAUCE 2 c Orange marmalade

1/4 c Creole or Dijon mustard

3 tb Shredded horseradish

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