PAUL PRUDHOMME CREATED THIS AMAZING APPETIZER back in the 1970s, when he was chef at Commander’s Palace in New Orleans, and long before he became so famous. I knew the second I tasted it back in the
kitchen that this giant of a man would be a force to be reckoned with. To say the least, the contrasting flavors couldn’t have been more innovative, and don’t balk at the onion and garlic powder—they are essential to Prudhomme’s unique style of Cajun cooking.

Makes 6 serving

INGREDIENTS

THE DIPPING SAUCE:

• 12⁄3 cups orange marmalade
• 5 tablespoons Creole mustard
• 5 tablespoons prepared horseradish

THE SHRIMP:

• 1 1⁄2 teaspoons cayenne pepper
• 1 teaspoon salt
• 1 teaspoon sweet paprika
• 1 teaspoon freshly ground black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon dried oregano, crumbled
• 1 large egg
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup lager beer
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 cups grated fresh or frozen coconut
• 1 1⁄2 pounds large fresh shrimp, shelled (except for the tails) and deveined
• Vegetable oil for deep frying

INSTRUCTIONS

1. Make the dipping sauce by combining orange marmalade, Creole mustard, and prepared horseradish in a bowl. Mix until well blended. Set aside.
2. In a small bowl, combine cayenne pepper, salt, sweet paprika, black pepper, garlic powder, onion powder, dried thyme, and dried oregano. Mix thoroughly to create a seasoning mix.
3. In another bowl, combine 2 teaspoons of the seasoning mix with the egg, 1⁄4 cup of flour, lager beer, and baking powder. Beat the mixture until smooth to create the beer batter.
4. In a separate small bowl, combine the remaining flour with 11⁄2 teaspoons of the seasoning mix.
5. Place the grated coconut in a fourth bowl.
6. Sprinkle the remaining seasoning mix over the shrimp. Hold each shrimp by the tail and dredge it in the seasoned flour.
7. Dip the flour-coated shrimp in the beer batter, ensuring it is well coated.
8. Coat the shrimp generously with grated coconut, pressing gently to adhere the coconut to the shrimp.
9. Place the coated shrimp on a baking sheet.
10. Heat about 2 inches of vegetable oil in a small cast-iron skillet to 350°F.
11. Carefully drop the shrimp into the hot oil in batches, frying them for about 1 minute or until they are golden brown.
12. Use a slotted spoon to remove the fried shrimp from the oil and drain them on paper towels.
13. To serve, divide the dipping sauce among 6 small bowls and place the bowls on small serving plates.
14. Arrange equal amounts of shrimp around the bowls of dipping sauce.
15. Serve the shrimp with the dipping sauce for a delicious appetizer.