Peach Pom Coconut Beer Shrimp Recipe

Ingredients:
4 cups peanut or canola oil, for frying
1 1/3 cups all-purpose flour
2 tbsp granulated sugar
2 tbsp cajun seasoning of your choice, plus more for dusting
1 1/4 cups of a light beer
2 1/2 cups unsweetened coconut flakes
1/4 cup warm water
1 cup Stonewall Peach Pomegranate Jam
1 1/2 lbs fresh large shrimp, peeled and deveined, with tails left on
1/4 cup minced fresh cilantro


Directions:
In a deep sauté pan or pot, heat the oil to 360 degrees F. Combine the flour, sugar, and Cajun seasoning in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl. Mix the water into the Peach-Pomegranate Jam and blend until smooth. One at a time, holding them by the tail, dip the shrimp into the batter to coat. Then, dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere. Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Cajun Seasoning. Place the Peach-Pomegranate sauce in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.

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