Sesame Coconut Beer-Battered Shrimp with Orange Marmalade Sauce
Yield: 6 servings

Orange Marmalade Dipping Sauce 
½ cup orange marmalade
¼ cup Dijon mustard
¼ cup honey

Batter
¾ cup white rice flour
¼ cup almond meal flour
¾ cup finely shredded sweetened coconut
2 tablespoons sesame seeds
1 teaspoon salt
¼ teaspoon cayenne pepper
2 eggs
¾ cup Bard’s Gold (gluten-free beer)
Vegetable oil, as needed
1 ½ pounds shrimp, peeled and deveined

1. For the orange marmalade sauce: In a small bowl, whisk together orange marmalade, Dijon mustard, and honey. Set aside.

2. For the batter: In a medium bowl, whisk together the white rice flour, almond meal flour, coconut, sesame seeds, salt, and cayenne pepper. Gradually whisk in egg yolks and Bard’s Beer until a smooth batter forms.

3. In a large sauce pan, heat 3 inches of vegetable oil until it registers 360 degrees on a thermometer. Dip a few shrimp at a time into the batter and then add to the hot oil, cooking until golden brown on one side, then flipping them and cooking to golden on second side, 2-3 minutes.

4. Using tongs, transfer cooked shrimp to paper towel to drain, and then repeat with remaining shrimp until all are cooked. Place shrimp on platter; serve with orange marmalade dipping sauce.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”.  Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com).Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s.  Bard’s Beer: learn more and where to buy atwww.bardsbeer.com