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Recipe by Southern Living November 2002

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Recipe Summary test

prep:
20 mins
cook:
2 mins
total:
22 mins
Yield:
Makes 10 to 12 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails intact; devein, if desired. Set aside.

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  • Stir together 1 cup baking mix and 1 cup beer until smooth.

  • Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip. Gently roll shrimp in flaked coconut.

  • Pour vegetable oil to a depth of 3 inches into a Dutch oven or heavy saucepan, and heat to 350°. Cook shrimp, in batches, 1 to 2 minutes or until golden; remove shrimp, and drain on paper towels. Serve immediately with Mustard Sauce.

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