I had this craving for shrimp today and my wife Stephanie is not that fond of shrimp so I had to prove myself that I could make shrimp that she would like. I have hundreds of cook books, and I got this little one in Alaska at one of my favorite beers brewing company, Alaskan Brewing Company. They had a little book called “Cooking with Alaskan Beer” and I bought it. I tweaked the recipe just a tad to give it a little heat, but this one is a winner and takes 5 minutes to make. Great appetizer idea of you, we had them for lunch and MY WIFE LOVED THEM.
Sweet and Tangy Sauce
Wash and clean your shrimp, leave the tails on and take shells and legs off.
I always get the sauce made first, it takes minutes.
You will need at least two inches of oil to work with so put that on and bring up to 350 degrees. Then combine eggs, beer, flour, baking powder, Cajun season and arbol seasoning and blend well.
Dip the shrimp in the beer batter and roll in coconut on another plate.
Make sure have some parchment paper standing by to rest your shrimp before they go into the fryer. If your coconut gets too wet from the excess batter, replace it with fresh. Otherwise it will not bind to the batter. Place shrimp carefully in the oil and fry until brown, roughly four minutes. Make sure to turn the shrimp so you brown both sides. Remove from oil and place on paper towels.
The shrimp is cooked perfectly and the sweet and tangy sauce goes well with the sweet mild heat tasting shrimp.
It literally took me longer to write about this dish than it did to make it. This is easy, and anyone can do it. I hope you enjoy.
The Hunting Chef