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| Home -> [Appetizers, Caribbean, Central American, North American, Sauces & Dressings, Seafood, Shrimp] -> [Hawk's kay shrimp caribbean w/ horseradish ma Recipe] |
Hawk's kay shrimp caribbean w/ horseradish ma
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Caribbean, Central American, North American, Sauces & Dressings, Seafood, Shrimp |
Rating: |
0 |
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Ingredients:
| | HAWK'S KAY SHRIMP | | 1 1/2
| cup | Flour | | 1
| tsp | Salt | | 1/4
| tsp | White Pepper | | 2
| | Egg Yolks, beaten | | 3/4
| cup | Flat Beer | | 1
| tbsp | Dark Rum | | 24
| large | Shrimp (10-12 lb) | | 1
| cup | Coconut, sweetened | | | Oil for frying | | | HORSERADISH MARMALADE | | 1
| cup | Orange Marmalade | | 1/4
| cup | Prepared horseradish |
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Procedures:
| 1 | This is similar to the shrimp served at outback steakhouse. | | 2 | Hawk"s bay shrimp mix the flour, salt, pepper and egg yolks in a bowl. | | 3 | Gradually add the beer and rum, stirring to thoroughly blend all ingredients. | | 4 | Cover and allow the batter to rest in the refrigerator for 1 to 2 hours. | | 5 | 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. | | 6 | Rinse, pat dry, and dip the shrimp in batter. | | 7 | Roll the shrimp in coconut flakes. | | 8 | Heat oil in pan for frying, to 350°F degrees. | | 9 | Slip one shrimp at a time into the oil, cooking only 3 or 4 shrimp at a time. | | 10 | Fry 1 to 2 minutes, or until golden brown. | | 11 | Drain on paper towels. | | 12 | Serve with toothpicks and dipping sauce. | | 13 | Horseradish dipping sauce mix marmalade and horseradish together and place in a serving or dipping bowl. wal |
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