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Ingredients

• coconut Tempura shrimp
• 1 cup of flour
• ½ tsp baking powder
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup pkg grated coconut ½ cup sweet and ½ cup plain
• 1 cup ice cold beer
• salt
• 1-2-or 3 pounds of large shrimp 13 to 16 count, peeled, deveined and tail on –( This recipte is really enough for 2 or 3 lbs of shrimp )
• creole seasoning
• A large amount of bread crumbs with more Creole mixed in put in a separate dish
• creole seasoning
• 2 1/2 tablespoons paprika
• 1 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup

Description

A Great Blend -for This Tempura,shrimp

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