|
Temp.- 375º
Time- 2 to 3 minutes
Pan size - Deep fat fryer or deep heavy skillet
Servings - 6 to 8 |
GLENDA'S Helpful
Kitchen Hints
~~~~~~~~~~~
Make sure the oil is at the proper temperature or the batter wont be
crunchy.
Devein - is to remove the dark dorsal vein on the shrimp. |
Beer Batter Shrimp
Recipe
1 cup flour
1 tablespoon paprika
12 ounce can or bottle beer
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Vegetable oil
2 pounds shrimp, peeled and devein
Flour for dredging
salt to sprinkle after removing from oil - optional
Creole Tartar Sauce (recipe below)
In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer,
Worcestershire sauce and Tabasco sauce. Cover; let stand at room
temperature at least 30 minutes while preparing the shrimp.
In large heavy sauce skillet or deep-fryer,
heat about 3 inches oil over medium-high heat to 375 degrees. Dredge
shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2
to 3 minutes or until golden. Drain on paper towels then transfer to
a rack.
Serve immediately with Creole Tartar Sauce.
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Creole Tartar Sauce
2 hard-boiled egg yolks
1/2 cup vegetable oil
1 teaspoon French-style mustard
1/2 teaspoon salt
1 tablespoon minced sweet pickles
1 tablespoon vinegar
1 tablespoon mayonnaise
dash of red pepper
1 tablespoon minced onion
Stir the egg yolks in a bowl until smooth, drop the oil in slowly,
and stir
in the mustard and salt. Add the pickles and vinegar. Stir in the
mayonnaise and add the red pepper and minced onion |
