Hawk's Bay Shrimp Caribbean with Horseradish Marinade by Kathleen Morrison

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SERVINGS

4 servings scale / convert

INGREDIENTS

1-1/2 cups all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
2 egg yolks, beaten
3/4 cup flat beer
1 tbsp. dark rum
24 lg. shrimp
1 cup sweetened coconut
Oil for frying

Horseradish marmalade
1 cup orange marmalade
1/4 cup prepared horseradish

INSTRUCTIONS

Hawk's Bay Shrimp:
Mix the flour, salt, pepper and egg yolks in a bowl. Gradually add the beer and rum, stirring to thoroughly blend all ingredients. Cover and allow the batter to rest in the refrigerator for 1 to 2 hours.

Shell the shrimp and devein them by making a slit along the back or outside of the shrimp, lifting out the black vein and discarding it. Rinse, pat dry, and dip the shrimp in batter. Roll the shrimp in coconut flakes.

Heat oil in pan for frying to 350°F. Slip one shrimp at a time into the oil, cooking only 3 or 4 shrimp at a time. Fry 1 to 2 minutes or until golden brown. Drain on paper towels. Serve with toothpicks and dipping sauce.

Horseradish dipping sauce:
Mix marmalade and horseradish together and place in a serving or dipping bowl.

CHEF COMMENTS

This is similar to the shrimp served at Outback Steakhouse.

TAGS

appetizers, shrimp add tags