beer-battered shrimp with orange marmalade sa

Categories
Fish
Yield
1 Servings
MeasureIngredient
1 cup Flour, sifted
1½ teaspoon Hungarian paprika (not the tasteless American stuff) salt and pepper to taste
1 cup Beer
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

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