Beer Battered ShrimpFrom foodinnewengland 7 years ago
- 1 12 oz can light beer shopping list
- 1 1/2 cups flour shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon paprika shopping list
- 16 to 20 medium shrimp shopping list
- salt shopping list
- fresh ground pepper shopping list
- 1 cup flour shopping list
- oil -- for deep-frying shopping list
- Old Bay Seasoning, about 2 teaspoons shopping list
- Franks Red Hott Sauce shopping list
- wasabi Sauce shopping list
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"
The Cookfoodinnewengland Claremont, NH
The Rating9 people
Yum-o! Can't wait to try this recipe.valinkenmore in Malott loved it
That's a beautiful thing! 5! Thanks, Dooleydooley in Crossroads loved it
These shrimp sound delicious. I'll sure be trying them soon. 5 forksbrianna in loved it
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