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 t 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 t 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. NOTES: * Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhommes "Louisiana Kitchen." A nice appetizer, though very caloric. * Dont put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. : Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. : Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : email@example.com harvard!horton : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Appetizer (127g)|
|Recipe Makes: 12 Appetizer|
|Calories from Fat: 42 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 176.2mg||54 %|
|Sodium 215.2mg||7 %|
|Potassium 144.7mg||4 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43.3g|
|Protein 8.1g||12 %|
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Calories per serving: 249
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