Ingredients

How to make it

  • Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).
  • Remove the shells from the shrimp, leaving the tails intact. Wash and remove the black line running down the center if you wish (for aesthetic reasons only). Dry the shrimp and sprinkle with lemon juice, salt, pepper and a few drops of Worcestershire.
  • Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side -- less than 1 minute -- turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges and Watermelon pickles, if you wish.
  • Recipe from "The LL Bean Book of NEW New England Cookery"

Reviews & Comments 6

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    " It was excellent "
    nanainms ate it and said...
    Tried this last weekend...sliced up some fresh onions for rings fried those first then fried some shrimp, OMG! Yummy!
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  • doubled 4 years ago
    I am definitely trying this! Your stuffed eggs are a must try also. I love to spice things up. Thanks for all the great posts. Dan
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  • goodfoodanddimsum 4 years ago
    OMGosh, I am so ready to try this. Thx for the post
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    " It was excellent "
    brianna ate it and said...
    These shrimp sound delicious. I'll sure be trying them soon. 5 forks
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    " It was excellent "
    dooley ate it and said...
    That's a beautiful thing! 5! Thanks, Dooley
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  • shoppingjean 5 years ago
    Why didn't I read this earlier? I just boiled some shrimp, and served it over pasta. That's the *iffy* recipe I was telling you about. I would have much rather had these!!
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    " It was excellent "
    valinkenmore ate it and said...
    Yum-o! Can't wait to try this recipe.
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