Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying
.
Sweet and Tangy Sauce:
2 cups orange marmalade
1/3 Tbsp shredded horseradish

PREPARATION:
For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour
and baking powder.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated
to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should
be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry
until golden brown. Remove and drain on paper towel. Serve with Sweet
and Tangy Dipping Sauce.

Spicy Beer Cake

2 cups beer. Use plain old Bud or Miller's High Life (not lite beer or ale)
1 cup Crisco shortening
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
2 eggs
3 cups all-purpose flour, divided
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 tsp ground allspice
2 tsp. ground cloves
1 cup chopped pecans
2 cups raisins
 
Pour beer into a small bowl and let stand uncovered overnight at room temperature.
Next day: Cream shortening, and gradually add sugar, beating well. Add eggs one at the time, beating well after each addition.
Combine 2 1/2 cups flour, baking powder, baking soda, salt, and spices. Whisk to mix, then add to creamed mixture alternately with beer, beginning and ending with flour mixture. Mix well after each addition.
Dredge pecans and raisins in remaining 1/2 cup flour, stir to coat well, then fold into batter.
Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 325 degrees F for 30 minutes. Increase oven temperature to 350 and bake an additional 25 minutes or until cakes tests done.
Remove from oven when done, and allow to cool in pan for 5 minutes, then turn out loaves onto wire rack to cool completely before slicing or wrapping to freeze.

Servings:

8 Slices per loaf