| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Shrimp, Fritters | 2 | Servings | |
INGREDIENTS
| 2 | c | Ice cubes |
| 1 | c | Club soda |
| 6 | oz | Turbo Dog -; (dark Abita beer) |
| (or any dark beer) | ||
| 1 | c | Flour; plus |
| 1/4 | c | Flour; for dredging |
| 1 | ts | Salt |
| 8 | Egg whites; beaten to soft peaks | |
| 3/4 | lb | Large shrimp; shelled and deveined |
| Oil; for deep frying | ||
| === GARNISH === | ||
| 1 | c | Tartar sauce of your choice |
| Parsley sprigs | ||
| Lemon wedges |
INSTRUCTIONS
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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov 13, 1998
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