Coconut Beer Shrimp W/sweet and Tangy Sauce
| Yield: | 6 Servings |
| Categories: | Shrimp, Sauces, Seafood |
| WALDINE VAN GEFFEN VGHC42A | ||
| 4 | Eggs | |
| 1 | c | Beer |
| 3 1/2 | ts | Creole seasoning (follows) |
| 1 1/4 | c | All-purpose flour |
| 2 | tb | Baking powder |
| 48 | lg | Raw shrimp; peel, tails on, devein |
| 1 1/2 | c | Fresh or moist-pact coconut; shredded, to 2 C |
| Oil for deep-frying | ||
| SWEET AND TANGY SAUCE | ||
| 2 | c | Orange marmalade |
| 1/4 | c | Creole or Dijon mustard |
| 3 | tb | Shredded horseradish |
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