|1 cup||All-purpose flour|
|1½ cup||(12 ounce bottle) beer|
|½ teaspoon||Rep pepper sauce|
|3 pounds||Raw shrimp, peeled and deveined flour for dredging oil for deep frying|
In a medium bowl, stir together the flour, paprika and salt. Whisk in the beer, Worcestershire sauce and red pepper sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beer batter. Fry for 1-2 minutes or until the shrimp are golden. Drain on paper towels.
Serve with Creole Tartar Sauce. Serves 8.
From the files of Al Rice, North Pole Alaska. Feb 1994
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