Coconut Shrimp

6 large shrimp, tail on, peeled, and deveined
2 cups oil
1 teaspoon Creole spice
1/4 cup flour
1 egg, beaten with 2 tablespoons water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoons Creole mustard

In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360F. Season shrimp with Creole spice. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy sauté pan, turning as they begin to brown. Remove shrimp when brown on
all sides. Drain on paper towels and place on a serving platter. To make the sauce, in a small bowl mix together the honey and the mustard
serve with the shrimp.
Yield: 2 servings.

Tona
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