Coconut Shrimp with Mustard Sauce

1-1/2 pounds peeled jumbo shrimp

2 cups all-purpose baking mix, divided

1 cup beer

1/2 teaspoon sea salt

1/4 teaspoon ground red pepper

½ teaspoon cumin seeds

3 cups sweetened flaked coconut

Vegetable oil

Mustard Sauce:

1/2 cup Lusty Monk Alter Boy mustard

3 tablespoons light brown sugar

2 tablespoons beer

1/8 teaspoon cayenne

Peel shrimp, leaving tails intact, devein if desired and set aside.

Stir 1 cup baking mix and beer together until smooth.

Stir remaining baking mix, salt and ground red pepper, cumin  together. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip gently.

Gently roll shrimp in flaked coconut.

Pour vegetable oil to a depth of three inches into a Dutch oven or heavy sauce pan, and heat to 350 degrees. Cook shrimp in batches, one minute to two minutes, or until golden. Remove shrimp and drain on paper towels.

Serve immediately with mustard sauce.

For mustard sauce, stir together all ingredients, mixing well.

Makes 10 to 12 appetizers.

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