| 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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