2012 Chef Dirt Recipe

Coconut Shrimp

Ingredients:
30 large shrimp
¾ cup self-rising flour
1 T. sugar
¾ cup beer (any brand will do)
¾ cup all-purpose flour (do not mix with other flour)
2 ½ cup sweetened flaked coconut (I use Peter Paul brand)

Instructions:
Peel shrimp leaving tail section of shell on. Mix sugar, beer and self-rising flour and set aside. Coat shrimp with all-purpose flour, dip into mixture and roll in flaked coconut. Pour 3 to 4 inches canola oil or peanut oil into a 2-quart saucepan and heat to 375 degrees. Cook 4 to 6  shrimp at a time for 1 to 2 minutes. Drain on paper towels.

Orange Blossom Dipping Sauce

Ingredients:
1 jar orange marmalade
2 large or 4 small Jalapeno peppers
2 tsp. sugar
2 tbsp. vinegar
2 tsp. ground ginger
Instructions:
Remove seeds from peppers, chop and put in blender with vinegar, sugar and ginger and blend until smooth. Pour in a large bowl, add orange marmalade and mix well.

What Seafood you will need and the amount: 5 ½ POUNDS LARGE SHRIMP WITH TAIL SECTION LEFT ON, PEELED AND DEVINED, 5 CANS OF BEER (ANY BRAND),
1 BAG OF SELF-RISING FLOUR (2 lb.) AND 1 BAG OF PLAIN FLOUR (2 LB.), 4 packages sweetened coconut, 1 gallon cooking oil (Canola or peanut oil), 2 jars orange marmalade, 16 oz. Apple cider vinegar