Coconut Shrimp Beignets

At the end of the day appetizers are my FAVORITE part of any meal!!!! These are off the charts and are so worth pulling out a big pot, filling it with oil, and frying!

Dipping Sauce...

olive oil

1 jalapeno, chopped finely

I leave the seed and veins in, but that just depends on hot you want the sauce to be!

1 cup of apple jelly

2 tablespoons of apple cider vinegar

2 tablespoons of whole grain mustard

2 teaspoons of Tobasco

Add a few teaspoons of olive oil to a small sauce pan...add the jalapeno and cook over medium heat for a minute or two. Add the remaining ingredients and allow the jelly to melt and all the ingredients to combine. Set it aside. Personally, I like the sauce a little warm!

1 pound of shrimp, cooked and chopped into small pieces

2 cups of flour

salt and pepper

1 cup of coconut

1/3 cup chopped green onions, white and green part

1 tablespoon of baking powder

1 bottle of beer...I try to use a regular beer, not a light one..we usually have real Coors

Vegetable oil for frying

Heat the oil to 360 degrees.

In a medium bowl add the flour, coconut, scallions, shrimp, baking powder, salt, and pepper. Mix together. Slowly add the beer and mix completely. Using a smallish cookie scoop, drop balls of batter gently into the oil. Turn them so they brown on all sides. Transfer to a cookie sheet lined with paper towels. You can leave them in a 200 degree oven, keeping them warm as you cook the beignets in batches.