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.
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