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Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

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MiLa, New Orleans

This bar snack is an ingenious combination of two classic fried foods: crisp coconut shrimp and beignets (fritters). Whisking both beer and egg into the batter makes for a crust that's crunchy on the outside and fluffy on the inside.

  1. One 10-ounce jar red pepper jelly
  2. 1/4 cup Creole mustard or grainy mustard
  3. 1 tablespoon Champagne vinegar or white wine vinegar
  4. Vegetable oil, for frying
  5. 2 cups all-purpose flour
  6. 3 scallions, thinly sliced
  7. 1 cup unsweetened shredded coconut
  8. 1 tablespoon baking powder
  9. 1 tablespoon sugar
  10. 2 teaspoons salt
  11. 1 teaspoon freshly ground pepper
  12. One 12-ounce bottle amber beer
  13. 1 large egg, lightly beaten
  14. 1 1/2 pounds large shrimp, shelled and deveined, tails left on
  1. In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.
  2. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter.
  3. Working in batches, dip the shrimp in the batter (don't shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce.
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