LOCATION: Recipes >> Shellfish >> Hawk's Kay Shrimp Caribbean W/ Horseradish Marmalade Sauce
Hawk's Kay Shrimp Caribbean W/ Horseradish Marmalade Sauce
Yield: 4 Servings
1 1/2 c Flour
1 ts Salt
1/4 ts White Pepper
2 Egg Yolks, beaten
3/4 c Flat Beer
1 tb Dark Rum
24 lg Shrimp (10-12 lb)
1 c Coconut, sweetened
Oil for frying
1 c Orange Marmalade
1/4 c Prepared horseradish
This is similar to the shrimp served at Outback Steakhouse.
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 degrees. 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. WALT
Coconut Beer Shrimp
Yield: 12 Appetizers
1 tb Red pepper, ground
1 ts Salt (optional)
1 1/2 ts Sweet paprika
1 1/2 ts Black pepper
1 1/4 ts Garlic powder
3/4 ts Onion powder
3/4 ts Thyme
3/4 ts Oregano
1 lb Orange marmalade or apricot jam (use an entire jar)
5 tb Brown mustard
5 tb Horseradish
1 3/4 c Flour
3/4 c Beer
1 tb Baking powder
48 md Shrimp (peeled), with tails
3 c Coconut (unsweetened), grated
Combine the seasoning mix together in a bowl. Stir the dipping sauce
ingredients together in a second bowl. Have this ready at the table
when the shrimp are done.
Mix together about 2 tsp of the seasoning mix, about 1 1/4 cups of
flour, the beer and the baking powder, and place this in a third bowl.
Combine the remaining flour with another 2 tsp of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then in the flour
mixture, then in the batter, then in the coconut. Deep-fry the shrimp
for about 1 minute and drain on paper towels.
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