Title: Coco beer shrimp
 Categories: Seafood
      Yield: 4 Servings
 
     16 lg Shrimp or prawns
           Flour
      1 lb Grated or flaked coconut
           Oil for deep frying
           Piquante sauce (see recipe)
           Apricot sauce (see recipe)

MMMMM------------------------BEER BATTER-----------------------------
     12 oz Beer
      1 c  Water
  1 1/2 c  Flour
      1    Egg
    1/2 ts Cayenne pepper
    1/2 ts Black pepper
    1/2 ts White pepper
      1 ts Salt
      1 pn Garlic powder
 
  Shell and devein the shrimp, but leave the tails attached. Dust the
  shrimp lightly with flour and dip into the BEER BATTER to coat
  evenly. Allow excess batter to drip off,and then roll the shrimp in
  the coconut to coat generously. Deep fry at 350 F until golden brown,
  2 to 3 minutes. As an appetizer, serve 4 shrimp per person
  accompanied by Piquante Sauce and Apricot Sauce. BEER BATTER:
  Thoroughly mix all ingredients in a large mixing bowl.
  
  NEW ORLEANS CAFE
  
  WEST 200TH SOUTH, SALT LAKE CITY
  
  WINE:J PHELPS SAUVIGNON BLANC 82
  
  From the , downloaded