| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/shellf |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
(12 ounce bottle) beer |
| 1/2 |
ts |
Rep pepper sauce |
| 3 |
lb |
Raw shrimp, peeled and deveined flour for dredging oil for deep frying |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #335
From: BobbieB1@aol.com
Date: Sat, 7 Dec 1996 10:53:31 -0500
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