Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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