Sizzling beer-batter shrimp

Yield: 6 Servings

Measure Ingredient
¾ cup All-purpose flour
½ cup Beer
½ teaspoon Salt
1 teaspoon Vegetable oil
2 quarts Vegetable oil for frying
1 \N Egg; separated
1 tablespoon Chopped fresh cilantro
2 tablespoons Chopped fresh parsley
2 \N Fresh Jalapenos; seeded, de-ribbed; finely minced
1 teaspoon Finely chopped chives
1½ pounds Medium-large shrimp; shelled, deveined; tails left on
⅓ cup Dry mustard
2½ tablespoon Beer (or more as needed)


At least 3 hours ahead of time (or early in the day), prepare batter: place flour in large, shallow bowl. Then stir in beer, salt and 1 Tsp oil until smooth. Cover & set aside at room temperature. When ready to fry, prepare Hot Beer Mustard & set aside. Then, in a deep, heavy saucepan, heat 4 inches oil to 375. Meanwhile, stir egg yolk, cilantro, parsley, jalapenos (or 2 tsp Pequin Quebrado) and chives into batter. When oil is hot, beat egg white until stiff and fold carefully into batter. Dip shrimp into batter, lower into hot oil and fry until golden, drain well. Keep cooked shrimp warm in 250 degreen oven on paper-towel lined baking sheet.

Accompany with Hot Beer Mustard: Vigorously stir together mustard and beer (add more beer if necessary achieve desired consistency.) Let stand 20 minutes before serving. Add salt if desired.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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