Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

Name: Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce
Yield: 8
Ingredients: 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

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MiLa, New OrleansThis 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. More Fried Foods

By Allison Vines-Rushing

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Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

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Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce