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Ingredients
- 6 lrg shrimp tail on, peeled, and deveined
- 2 c. oil
- 1 tsp Creole spice
- 1/4 c. flour
- 1 x egg beaten with 2 tbsps. water
- 1 c. coconut flakes For the sauce:
- 1 Tbsp. honey
- 2 Tbsp. Creole mustard
Directions
- In a deep fat fryer or possibly heavy sauce pan heat oil till a deep fry thermometer registers 360 degrees. Season shrimp with Creole spice. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mix. Be sure to completely coat the shrimp with the egg mix. Allow the excess egg to drip off the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or possibly heavy saute/fry pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce, in a small bowl mix together the honey and the mustard serve with the shrimp.
- Yield: 2 servings
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