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Keys: Dockside Beer Coco Shrimp

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 26 October 2012 at 09:01
 
 
 
 
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Buonasera Ladies and Gents,
 
We lived in South Miami Beach for almost three years and during this time we had driven quite frequently to the Keys for Key Lime Pie, Key Limes, Conch chowder and to have a Keys style Tapa of Dockside Beer & Coconut Shrimp. Here is a simple lovely recipe for Keys Dockside Beer Coconut Shrimp.
 
keys: dockside beer coconut shrimp ...
 
1) BEER BATTER
 
1 egg
2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup milk
1 tsp. white peppercorns grinded
1 tsp. sugar ( optional )
1/4 cup room temperature Beer of choice 
 
2) SHERRY ORANGE DIPPING SAUCE
 
8 ounces of orange Marmalade
2 ounces Jerez dry white Sherry Wine
2 ounces fresh Horseradish grated
1 tsp. freshly ground white peppercorns
 
3) INGREDIENTS AND RECIPE
 
2 pounds large shrimp: peeled, deveined and tails intact
2 cups all purpose flour
1 tsp. salt
peanut oil for deep frying
1 pound shredded fresh if possible:  coconut, unsweetened
 
1) dredge shrimp in flour, and dust off excess which has been seasoned with cayenne and salt
 
BEER BATTER
 
1) combine the egg and half the milk
2) add flour, pepper, salt, sugar and baking powder and combine thoroughly
3) add the rest of the milk and mix again
4) add the beer very slowly and blend all together
 
MAKE THE ORANGE SHERRY DIPPING SAUCE
 
1) place the marmalade, horse radish, sherry and pepper in a blender or food processor and process into a thick dipping sauce.
 
TO PREPARE
 
1 ) heat the oil to 325 degrees farenheit and shake off any excess flour on the shrimp
2) coat each shrimp well in the Beer batter, and then roll in the shredded coconut until well coated
3) drop the shrimp delicately into the hot oil one at a time, and do not crowd
4) cook 4 to 5 mins. until golden, turning once to cook both sides
5) place on paper towels to drain off oil
6) SERVE WITH THE DIPPING SAUCE AND A GLASS OF CHILLED BEER OR WHITE WINE OF CHOICE
 
Yields. 4 Servings.
 
Enjoy,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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