'1 1/2 teaspoon of sweet paprika'
'3 tablespoons of complete seasoning powder, dry'
'1 3/4 cups of all-purpose flour'
'2 large egg yolks'
'3/4 cup of beer'
'2 large egg whites'
'24 large shrimp'
'3 cups of shredded or flaked coconut in a coarse texture'
Vegetable oil for frying
For the marmalade:
'1/2 cup of orange gelatin'
'2 1/2 teaspoons of mustard'
'3 teaspoons of strong root prepared and drained, or fresh grated to taste'
'1 1/2 teaspoon of sweet paprika'
'3 tablespoons of complete seasoning powder, dry'
'1 3/4 cups of all-purpose flour'
'2 large egg yolks'
'3/4 cup of beer'
'2 large egg whites'
'24 large shrimp'
'3 cups of shredded or flaked coconut in a coarse texture'
Vegetable oil for frying
For the marmalade:
'1/2 cup of orange gelatin'
'2 1/2 teaspoons of mustard'
'3 teaspoons of strong root prepared and drained, or fresh grated to taste'
Mix together the paprika and seasoning powder in a small bowl
In another bowl, mix 1 1/4 cups of flour, 2 tablespoons of seasoning, the egg yolks, and beer
Beat until well combined
Beat the egg whites separately until frothy and add to the beer mixture, mixing carefully
In a separate bowl, mix together the remaining 1/2 cup of flour and 1 1/2 teaspoons of seasoning
Devein the shrimp, leaving the shells and a little bit of shell intact
Clean them and coat with the flour and seasoning mixture, removing any excess
Dip in the beer batter and let any excess drip off
Cover with coconut
Fry in hot oil, a few at a time, for 2 minutes per side or until golden brown and cooked through (cut one to check)
Drain on paper towels
For the marmalade: mix all ingredients well
Serve as an appetizer, arranging the shrimp in a cascade pattern in a bowl with the marmalade on the side
Serves 8.
