Coconut-Pumpkin Shrimp

1-2 lb shrimp, unpeeled
1-1/3 cups all-purpose flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1-1/4 cups beer (your fav brand)
2 cups shredded coconut
Vegetable oil for frying

Peel and de-vein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in centre of flour mixture.
Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter; roll in shredded coconut.
Fry shrimp in hot oil (350° F.) until lightly browned.
Drain on paper towels.
Serve with sauce.

Pumpkin Mustard Sauce

1/4 cup + 2 tblsp Pumpkin Marmalade and 1/4 cup + 2 tblsp orange juice
2 tblsp Dijon Mustard

Combine marmalade, orange juice and mustard in a small bowl, stirring well. Yields about 1 cup.

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