Creole Beer Battered Shrimp with Cajun Marmalade Theresa Todia, a chef at House of Blues 12/17/07

Make Creole dry rub:

• 2 Tbsp. Paprika
• 1 Tbsp. Cayenne Pepper
• 2 tsp. each Garlic Powder and Onion Powder
• 2 tsp. black pepper
• 1 tsp. white pepper
• 1 Tbsp. Oregano
• 2 tsp. chopped dried thyme
• 2 Tbsp. Salt

Dry rub the Shrimp with the mixture and let sit while making the beer batter.

Beer Batter:

1 bottle of beer

1 1/3 cup of flour

1/8 cup of corn starch

1 Tbsp. salt

1/4 cup diced chives

2 Tbps. of dry rub mixture

1 bag of shredded coconut

Dredge the shrimp in flour and dip shrimp in beer batter by holding its tail and letting the batter kind of drip off. Use bigger shrimp for better results. Then coat battered shrimp with the shredded coconut. (Can freeze extra for future use.) Lightly fry in saute pan on both sides until golden brown and then bake at 325 degree until finished. 5-10 minutes depending on size.

Cajun Marmalade

• 1 cup of orange marmalade
• 12 pieces of a pineapple diced small
• 3 tablespoons horseradish
• 3 Tbsp. of fresh diced chives

Mix all ingredients together and let sit. Refrigerate after use.

Enjoy!