Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce | Louisiana Kitchen & Culture
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Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce Recipe courtesy of The Commander's Palace New Orleans Cookbook Serves 6 | Sweet and Tangy Dipping Sauce
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Ingredients
- 4 eggs
- 1 cup beer
- 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
- 1¼ cups all purpose flour
- 2 tablespoons baking powder
- 48 large raw shrimp, peeled and deveined
- 1½ to 2 cups shredded coconut, fresh or bagged
- vegetable oil for deep frying
- 2 cups orange marmalade
- 1/4 cup Creole or Dijon mustard
- 3 tablespoons shredded horseradish
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