Tag: beer batter

Beer batter shrimp

Beer batter shrimp

       

You can make these nice, puffy beer-battered shrimp with very little effort. You just need to let the batter sit for 30-45 minutes before you start dipping and frying the shrimp. We found that the best frying temperature for the shrimp was about 350˚ F. They still take only minutes to brown.

If you are using a stand mixer, you might find that it can’t beat a single egg white. We usually put in two so the beaters will catch the whites, and then only use about half of the beaten whites.

  • 1 lb shrimp, peeled and deveined.
  • ½ cup flour
  • Dash of salt
  • 1 beaten egg
  • 1 Tb melted butter
  • ½ cup beer
  • 1 egg white, beaten
  • About 3-4 cups canola oil
  • Lemon wedges
  • Seafood sauce of your choice

Folding egg whites into batter

Frying the shrimp
  1. Mix the flour and salt and stir in the butter and egg.
  2. Add the beer gradually, stirring only until smooth.
  3. Let the batter stand in a warm place for 30-45 minutes
  4. Preheat the oil to 350˚ F.
  5. Beat the egg white to stiff peaks.
  6. Fold the egg white into the batter.
  7. Dip the shrimp into the batter and drop directly into the hot oil. Cook only 5-6 at a time to keep the oil from cooling.
  8. Serve with French fries, lemon wedges and cocktail sauce.

French fries

Since you have the hot oil, why not make some French fries, too? Cut about 1 or potatoes per person into strips and soak in cold water for an hour, and then drain them.

Turn the oil temperature up to 375˚ F.  Dry the fries, and cook them in a couple of batches. Serve at once.

Shrimp and fries, with corn