Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

Contributed by Allison Vines-Rushing and Slade Rushing

SERVINGS: 8

•FAST

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.

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One 10-ounce jar red pepper jelly
1/4 cup Creole mustard or grainy mustard
1 tablespoon Champagne vinegar or white wine vinegar
Vegetable oil, for frying
2 cups all-purpose flour
3 scallions, thinly sliced
1 cup unsweetened shredded coconut
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1 teaspoon freshly ground pepper
One 12-ounce bottle amber beer
1 large egg, lightly beaten
1 1/2 pounds large shrimp, shelled and deveined, tails left on

In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.
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.
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.

Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

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