Coconut Shrimp

Purchase vegetable oil in economy-size containers for the best buy. Canola, safflower or corn oil are all suitable choices. Keep the oil away from heat and light for prolonged storage.

Ingredients

1 cup all-purpose flour

2 tsp salt

1 tsp baking powder

1/2 tsp cayenne pepper

3/4 cup beer or club soda

1/2 cup milk

2 eggs

2 lb medium shrimp, shelled, deveined, tails intact

3 cup vegetable oil

3 cup shredded unsweetened coconut

1 cup bread crumbs

Directions

1. Combine flour, salt, baking powder and cayenne pepper in a large bowl; mix well. Combine beer, milk and eggs in a small bowl; mix well. Add to flour mixture, stirring until smooth.

2. Add shrimp to batter; stir to coat. Heat oil to 360 F in a deep pot or an electric deep fryer.

3. Combine coconut and bread crumbs on a plate or sheet of waxed paper. Roll batter-covered shrimp, several at a time, in coconut mixture.

4. Fry shrimp, turning once, until golden, about 5 minutes. Drain on paper towels. Repeat with remaining shrimp.