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Coconut Shrimp Beignets with Pepper Jelly Sauce


Coconut Shrimp Beignets with Pepper Jelly Sauce Recipe

Ingredients:
  • Canola oil or other neutral vegetable oil, for deep frying
  • 1 cup pepper jelly (we use Tabasco brand)
  • 2 tablespoons Creole mustard or any country-style whole-grain mustard
  • 2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
  • 2 cups all-purpose flour
  • 1 cup shredded sweetened coconut
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup very thinly sliced green onions, white and green parts
  • 1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do)
  • Water (optional)
  • 1 pound small shrimp, peeled and deveined
Directions:
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