|1 cup||Flour, sifted|
|1½ teaspoon||Hungarian paprika (not the tasteless American stuff) salt and pepper to taste|
|1 pounds||Jumbo shrimp (16-20 per pound) flour for dredging vegetable oil for deep-frying fresh lemon juice (about 1 tsp) Orange Marmalade Sauce (recipe follows) Orange slices and fresh parsley for garnish|
Try the batter with mussels and oysters as well.
After sifting the flour well, combine it with the other dry ingredients. Gradually add the beer, stirring well with a wire whisk.
The consistency of the batter should be that of rather thin pancake batter. Chill for 5-10 minutes. Shell and devein the shrimp. With a sharp knife, cut the back nearly in half to form into a fantail shape. Sprinkle with fresh lemon juice and a little salt. Holding the shrimp by their tails, dip them into the flour first and then into the beer batter. Deep-fry in vegetable oil at 350 degrees. Be careful to place the shrimp one at a time into the oil so that the do not stick together. Fry until crisp and golden brown, a few minutes should do it. Serve with Orange Marmalade Sauce.
Garnish the platter with orange slices and fresh parsley. Serves 2-4, depending on appetites.
From the files of Al Rice, North Pole Alaska. Feb 1994