LOCATION: Recipes >> Shellfish >> Fried Shrimp 02
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Fried Shrimp 02
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Beer Batter Shrimp
1 cup flour
1 tbsp. paprika
1/2 tsp. salt
12 oz. can or bottle beer
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
Vegetable oil
2 lb. shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (recipe follows)
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 1 hour. In large heavy sauce pot 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. Serve immediately with Creole Tartar Sauce. Makes 8 servings.
CREOLE TARTAR SAUCE
1/4 cup chopped celery
1/4 cup chopped parsley
3 tbsp. tomato paste
2 tbsp. Dijon-style mustard
2 tbsp. olive or vegetable oil
1 tbsp. white wine vinegar
3/4 tsp. Tabasco sauce
1/2 tsp. paprika
In small bowl combine all ingredients until well blended. Makes
about 1 cup.
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