Recipe Monday

Today's posts are going to be a little different.....

Tomorrow, I am headed here:

Orange Beach


With this girl:

My little sister, Blair

and read a bunch of these:

While doing a lot of this:

Relaxing and laying out

While drinking a lot of these:

Pina Coladas.... mmmmm

So, for today's recipe, to get in the beach bum mood, I am doing one of my favorite things to eat at the beach:

Neelley's Coconut Shrimp & dipping sauce

Ingredients:
1 egg
1/2 cup all purpose flour
2/3 cup beer
1 1/2 tsp baking powder
1/4 cup all purpose flour
2 cups flaked sweetened coconut
24 large shrimp (peeled & deveined)-I run a small paring knife down the back of the shrimp to create a butterflied shrimp. To see how to do this, please visit here
3 cups oil for frying

Shrimp:
Get out 3 Medium Bowls. In 1st bowl, combine egg, 1/2 cup flour, beer & baking powder. In 2nd bowl, place 1/4 cup flour. In 3rd bowl, put coconut.

Hold shrimp by tail & dredge in flour, shaking off exceses. Dip in egg/ beer mixture & allow excess to drip off. Roll shrimp in coconut & place on baking sheet lined with wax paper. Refrigerate for 30 minutes to 1 hour. (Meanwhile, prepare dipping sauce & then refrigerate sauce) *Refrigeration of the shrimp after being dipped in very important! I have tried all different ways, but this keeps the batter on the shrimp as well as lets the flavors come together when frying.*

Prepare oil for frying in deep fryer or a cast iron skillet. Fry shrimp in batches, turning once for 2-3 minutes or until golden brown. Using tongs, remove shrimp on paper towels to drain. Serve while warm.

Dipping Sauce:
1/2 cup orange Marmalade
2 tsp whole grain mustard
1 tsp horseradish sauce
a dash of salt
a couple of pinches of coconut

Mix together in a bowl. Refrigerate until time to serve. (The longer you refrigerate, the better it is, allowing the flavors to blend together.