beer batter fried shrimp

1 servings
1 cup All-purpose flour
1 tablespoon Paprika
½ teaspoon Salt
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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