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Sesame Beer Batter Coco Shrimp

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Margi Cintrano View Drop Down
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    Posted: 15 August 2012 at 08:56
This docksider port harbour coconut sesame shrimp in beer batter with a Spanish flair, and a Sherry, Seville Orange Marmalade & Horse radish Dip is a delightful appetiser.
 
Enjoy...
 
SESAME BEER BATTER COCONUT SHRIMP
 
With Seville Orange Marmalade, Sherry & Horseradish Dip ...
 
 
Photo courtesy: Amoretti S.F. España
 
2 Pounds medium to large shrimp peeled and deveined with tails intact
2 cups all purpose flour
1 tsp. salt
peanut oil for deep frying
1 pound shredded coconut unsweetened or sesame seeds ( see photo )
 
LOL Beer Batter  
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp. salt 1 tsp. baking powder
  • 1 cup milk
  • 1 tsp. white pepper
  • 1 tsp. sugar
  • 1/4 Cup Beer of Choice room temperature
 
Big smile Dip of Sherry, Seville Orange Marmalade and Horseradish  
  • 8 ounces marmalade of Seville Orange or mix in Jarred Badía Naranja Agría in sweet orange marmalade to taste sweet and sour
  •  2 ounces Sherry dry white Jerez de La Frontera Wine
  •  1 tsp white peppercorns freshly ground
  •  2 oz. Horse radish
 
First, dust the shrimp with flour which has been mixed with cayenne dry red pepper or flakes and white pepper and salt
 
Then, make the Beer Batter ...
 
Combine egg, and half the milk and add the flour, pepper, sugar, salt, and baking powder and combine thoroughly.
 
 
Gradually pour milk in mixture and blend together.
 
Now, make the Marmalade Dip
 
Place the marmalade, sherry, horse radish and pepper in a blender or Food Processor and create a thick coarse dip.
 
To prepare the shrimp:
 
1. heat frying oil to 325 farenheit degrees
2. shake off any excess flour from shrimp
3. coat each shrimp well in beer batter and then roll them in sesame or coconut until well coated and drop into hot oil one at a time
4. be careful not to over crowd the shrimp
5. cook about 4 to 6  mins. or until shrimp are golden, turning once to cook both sides
 
 
6. remove the shrimp and place on paper towels to drain 
7. serve with dip
 
 
Yield: 4 to 6 appetiser servings
 
 
Very tasty ...
Enjoy,
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 11:07
Yeah! I would eat that!! Thanks Margi.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 11:45
Yum! Definately on my to-try list.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 11:49
Enjoy Brook,
 
This is better than these photos ... I could not find coconut over in Gargano, so I used Sesame Seeds, however, there are so many options HF.
 
*  pecans, herbs, spices, fresh herbs and citrus zest bits ...
 
Kind regards and have a great August.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2012 at 03:30
Sounds wonderful Margi...this one is at the top of my "to do " list.
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 August 2012 at 08:29
Buonasera, Good Afternoon Hoser,
Thank you for the wonderful compliment ... The dipping sauce is absolutely awesome for dredged dusted flour seasoned fried shrimp ...
 
Let me know how it turns out .
 
Have a wonderful August,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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