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Monday, November 14, 2016

Coconut-Beer Shrimp

½ pound unpeeled medium-size fresh shrimp
¾ cup pancake mix
¾ cup beer
¼ cup all purpose flour
1 cup flaked coconut
Vegetable Oil

Peel and devein shrimp, leaving tails intact; rinse well, and set aside.
Combine pancake mix and beer in a small bowl, mixing well; set aside. Dredge shrimp in flour; shake off excess. Dip shrimp into beer batter; dredge batter-coated shrimp in coconut. Pour oil into a heavy saucepan to a depth of 2 to 3 inches; heat to 350. Fry shrimp, 5 or 6 at a time, in oil about 45 seconds on each side or until shrimp are golden brown. Drain on paper towels, and serve immediately.
  Yield: 4 appetizer servings. 

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