Abita battered shrimp

Yield: 2 servings

Measure Ingredient
2.00 cup ice cubes
1.00 cup club soda
6.00 ounce turbo dog -; (dark abita beer)
1 \N (or any dark beer)
1.00 cup flour; plus
¼ cup flour; for dredging
1.00 teaspoon salt
8.00 \N egg whites; beaten to soft peaks
¾ pounds large shrimp; shelled and deveined
1 \N oil; for deep frying
1 \N === garnish ===
1.00 cup tartar sauce of your choice
1 \N parsley sprigs
1 \N lemon wedges

Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to come half way up the side of the pan. Heat the oil until a fry thermometer registers 350 degrees. In a large bowl place the ice cubes, club soda, and beer, let it sit for 2 hours. Strain out any remaining ice cubes. Place the flour and salt in a medium bowl. While stirring gently, add enough of the beer mixture to the flour so that a thick batter is made. You want the batter thick enough to stick to the shrimp. Fold in the beaten egg whites. Dredge the shrimp in the ¼ cup of flour, shaking off excess flour and dip them into the batter. Deep fry the shrimp for 2 to 3 minutes or until crisp and golden, drain on a towel, and serve with the tartar sauce, parsley, and lemon wedges. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes