Coconut Fried Shrimp

If you were cooking last week you have two of these ingredients in the house already. You can save your oil after you fry (the Super Bowl wings). And if you made Banana Bread, you have left over coconut flakes. Coconut shrimp is a staple at sushi restaurants, but a great hors d'oeuvres even with steaks for dinner. You can serve it with all sorts of sauces depending on the rest of the meal, for Asian flare use sweet & sour, traditional use a cocktail sauce. Hope you enjoy!

1/2 pound medium-size fresh shrimp

3/4 cup pancake mix (Bisquick)

3/4 cup beer

vegetable oil

1/4 cup flour

1 cup flaked coconut

Peel shrimp, leaving tails intact. Devein, if needed. Rinse well and drain thoroughly. Pour oil to depth of 2" into a Dutch oven or deep fryer; heat to 350F. Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

For a different sauce try:

1 cup of orange marmalade

3 Tbls prepared horseradish

3 Tbls of hot Chinese mustard