| 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
A Message from our Provider:
“No one can ignore Jesus forever”