SHRIMP CARIBBEAN WITH HORSERADISH MARMALADE SAUCE

By gaster16

Ingredients

• Horseradish Marmalade:
• 1-1/2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 egg yolks, beaten
• 3/4 cup flat beer
• 1 tablespoon dark rum
• 24 large shrimp
• 1 cup coconut sweetened
• 1 cup orange marmalade
• 1/4 cup prepared horseradish

Preparation

Step 1

Mix the flour, salt, pepper and egg yolks in a bowl. Gradually add the beer and rum, stirring to thoroughly blend all ingredients. Cover and allow the batter to rest in the refrigerator for 1 to 2 hours. Shell the shrimp and devein them by making a slit along the back or outside of the shrimp, lifting out the black vein and discarding it. Rinse, pat dry, and dip the shrimp in batter. Roll the shrimp in coconut flakes, Heat oil in pan for frying, to 350 degrees. Slip one shrimp at a time into the oil, cooking only 3-4 shrimp at a time. Fry 1 to 2 minutes, or until golden brown. Drain on paper towels.

Mix marmalade and horseradish together and place in a serving bowl.