Shellfish: Hawk's Kay Shrimp Caribbean W/ Horseradish Marmalade Sauce by Recipe Cottage

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	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 2 Eggs 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.