| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
American |
Fish |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour, sifted |
| 1 1/2 |
ts |
Hungarian paprika (not the tasteless American stuff) salt and pepper to taste |
| 1 |
c |
Beer |
| 1 |
lb |
Jumbo shrimp (16-20 per pound) flour for dredging vegetable oil for deep-frying fresh lemon juice (about 1 tsp) Orange Marmalade Sauce (recipe follows) Orange slices and fresh parsley for garnish |
INSTRUCTIONS
Try the batter with mussels and oysters as well.
After sifting the flour well, combine it with the other dry ingredients.
Gradually add the beer, stirring well with a wire whisk. The consistency of
the batter should be that of rather thin pancake batter. Chill for 5-10
minutes.
Shell and devein the shrimp. With a sharp knife, cut the back nearly in
half to form into a fantail shape. Sprinkle with fresh lemon juice and a
little salt. Holding the shrimp by their tails, dip them into the flour
first and then into the beer batter. Deep-fry in vegetable oil at 350
degrees. Be careful to place the shrimp one at a time into the oil so that
the do not stick together. Fry until crisp and golden brown, a few minutes
should do it. Serve with Orange Marmalade Sauce. Garnish the platter with
orange slices and fresh parsley. Serves 2-4, depending on appetites.
From the files of Al Rice, North Pole Alaska. Feb 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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