Fresh Gulf Shrimp, 21-25 count “Jumbo”
All-purpose flour
Cornstarch
Baking Powder
Abita Beer or your favorite local micro-brew
Fresh coconut flakesPeel and de-vein 2 lbs. jumbo shrimp, leaving the tail intact.

Mix 2 cups flour, 1-cup cornstarch and 1 TBSP baking powder.
Add beer to flour mixture until it is the consistency of a pancake-type batter.
In a separate bowl, mix 12-oz. fresh coconut flakes and _ cup flour.
In a third bowl, set aside several cups plain all-purpose flour for dredging.

• Dredge shrimp in plain flour
• Dip shrimp in batter mixture
• Roll shrimp in coconut flake mixture
• Deep fry in oil 3 to 4 minutes @ 350 degreesServe with dipping sauce of 2 parts orange marmalade to 1 part Creole mustard,
Add a dash of wasabi. Combine well.

Enjoy!

In the early 19th Century, New Orleans and the Gulf of Mexico were under the control of the flagless buccaneer, Jean Lafitte. Known both as "The Gentleman Pirate" and "The Terror of the Gulf," Lafitte's armada and privateers ruled the local seas, plundering Spanish ships for spices and contraband, controlling all imports into New Orleans, and keeping a watchful eye over the Crescent City from Lafitte's base on Grand Terre Island in the Baratarian Swamp. Today, the name and legend of Jean Lafitte lives on in New Orleans, a legend that is captured in this bold and flavorable seasoning!

purchase this spice through cajunseasoning.com