Coconut Beer Shrimp with Sweet and Tangy Sauce

== Ingredients ==
* 4 	 	eggs
* 1 	cup 	beer
* 3 1/2 	tsp 	Creole seasoning (follows)
* 1 1/4 	cup 	all-purpose flour
* 2 	tbsp 	baking powder
* 48 	large 	Raw Shrimp, peel, tails on devein
* 1 1/2 	cup 	Fresh or moist-pact coconut shredded, to 2 C
* oil for deep-frying
==== Sweet And Tangy Sauce ====
* 2 	cup 	orange marmalade
* 1/4 	cup 	Creole or Dijon mustard
* 3 	tbsp 	Shredded horseradish
== Directions ==
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 °F 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.
== Other links ==
== See also ==
Category:Coconut Recipes
Category:Marmalade Recipes
Category:Mustard seed Recipes
Category:Recipes using beer
Category:Seafood Recipes
Category:Shrimp Recipes