Ingredients
| 40 | x-lg. shrimp | | 6 | lg. eggs | | 5 tbsp. | horseradish | | 1 jar (8 oz.) | Grey Poupon mustard | | 4 cups | beer | | 5 cups | all-purpose flour | | 1/2 tsp. | yellow food coloring (optional) |
Mustard marmalade sauce
| 3 cups | orange marmalade | | 3 tbsp. | horseradish | | 4 tbsp. | Grey Poupon mustard |
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Instructions
Clean, peel and devein extra jumbo shrimp, leaving tails intact. Mix remaining ingredients together until blended. Dip the shrimp into the batter, coating thoroughly. Fry in 350°F hot oil until shrimp are golden brown. Allow oil to reheat between each batch. Serve with mustard marmalade sauce on the side.
For mustard sauce, combine all ingredients and serve.
Author's Comments
If using smaller shrimp, downsize ingredients.
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