Coconut Shrimp Beignets with Pepper Jelly Sauce

Ingredients

• Water (optional)
• ¼ cup green onions
• 1 cup shredded sweetened coconut
• 1 pound small shrimp, peeled and deveined
• 1 12-ounce bottle of amber beer
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• + 6 more ingredients
• • 1 tablespoon baking powder
  • 2 cups all-purpose flour
  • 2 tablespoons champagne vinegar
  • 2 tablespoons Creole mustard
  • 1 cup pepper jelly
  • Canola oil

Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). To make the ...

View full recipe at Epicurious