Prep 25 mins
Cook 2 mins
You friendly ex-prep cook here ready for another exciting day in the kitchen. This is a party favorite and is very quick to make. Looks very impressive. Amaze your friends and family. Let me know how you feel about it.
- 6 eggs
- 10 ounces enriched flour
- 12 ounces beer
- 1 tablespoon baking powder
- 1 1⁄2 tablespoons cajun seasoning
- 1 cup orange marmalade
- 1⁄8 cup horseradish
- 1⁄4 cup corel mustard
- 1 lb shrimp, unpeeled (16/20)
- Take 6 eggs and whisk in a mixing bowl until smooth and consistent. Add 12 oz of beer (I prefer to use the pale beers and drink the dark. It will alter the flavor the darker the more bitter. It's about you not the guest--it's your food your creation). Mix well till smooth. Add the baking powder and the Cajun season or make your own. I go with mostly paprika, a dash of garlic and onion powder, and a pinch cayenne and red pepper, but only make a tablespoons worth. Mix evenly then add the flour little at a time. This prevents clumping--no one wants to eat a flour ball. You should have a rich and smooth texture. To test this, dip a spoon in and pull it out. The spoon should stay covered. If it is runny, add a little flour till you have the consistency you want. Place in the fridge and let chill. (Shelf life 1.5 days).
- Take unpeeled 16/20 (otherwise known as jumbo shrimp) and peel over a sink with a slow run of water to wash. Make sure to place shrimp in an ice bath or they will spoil and make you sick. Be very careful of what you touch while doing the shrimp. You do not want to spread bacteria everywhere. Handle like you would raw chicken or pork. To peel shrimp, leave the tale on and try not to bend the shrimp too hard. You don't want to break its back yet. Be sure to remove the spinal column (known as the vein). Clean as you peel under the running water. You will see a variety of colors in them. (Shelf life 2-3 days if stored properly with ice on top).
- Heat your deep fryer to 350°F After cooking in the grease everything will taste a little fishy, so you want to dump it when you are done unless you can filter clean.
- Place in one container that is 1 inch high by 6 inches wide and however long you want: the coconut (flaked) next to it will be the beer batter and in the last container, place a mixture of your Cajun season and flour. Mix the seasoning well in to the flour. It will have an orange tint. Take the shrimp and snap it a little in the middle of the back (you will feel it, trust me) then cover it in the flour, then dip in the beer batter, and then roll it in the coconut. This will get messy. Repeat with all shrimp and place in basket. When you put the basket in the fryer they will float. You might want to hold them down with a metal spatula. They should cook for 2-2 1/2 minutes or until golden brown. It is important that you let them cook this long. You do not want raw shrimp. If your shrimp are too big, you will cook longer--too small, cook less. Use good judgment here! They should come out flat on the bottom. Now you can snap the middle piece of the tail inwards so they fan out.
- Now the sauce is the easy part. Mix in a bowl the orange marmalade, horseradish, and corel mustard in a mixing bowl on med-low till blended. (Shelf life 6 days).
i made a mess out of this, but they came out very good! Is this the same recipe sauce for the Porkchops they serve at the Outback, too? If not, please share!