Recipe by DoughReMi
We had this with dinner last night. The batter for the recipe was improvised on the fly, so I thought I better write it down while I can still remember what was in it. :-) They were the best danged fried shrimp I ever made. Feeds 6 to 8 people as a main course for dinner. On a snack or hors d'oeuvre tray, it would feed a larger crowd. This recipe can be halved.
- 1 egg
- 2 cups beer (or ale)
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 1⁄4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon onion powder (not salt)
- 1⁄4 teaspoon garlic powder (not salt)
- 1⁄4 teaspoon black peppercorns, freshly ground
- 2 lbs large shrimp, raw, 31/40 count per pound
- peanut oil or canola oil or vegetable oil, for frying
- kosher salt (optional)
Directions See How It's Made
- The batter is best if it has rested for about 20 or 30 minutes, (or longer) so prepare the batter first, then let it rest while you prepare the shrimp. Use a good quality beer or ale, that you wouldn't mind drinking, for the batter.
- These directions are for using a stand mixer, such as a KitchenAid, but if you don't have a mixer, it is just as easy to mix this up by hand with mixing spoons or a sturdy whisk.
- In mixer bowl, add egg and beat slightly on low (stir speed) using the paddle attachment. Add beer and olive oil. Increase speed to medium speed (3-4) until well blended. Turn off mixer.
- Add flour, baking powder, salt and seasonings to liquid mixture. Mix on low (stir speed) until combined. Turn off mixer and scrape down sides of bowl with a silicone or rubber spatula. Increase to medium speed (3-4) and mix for 20-30 seconds.
- Batter should be slightly thicker than basic pancake batter, but not too thick. If too thin, add more flour, a tablespoon at a time. If too thick, add more beer or some milk, a tablespoon at a time. Set batter aside.
- If using frozen shrimp, a quick and easy way to thaw is to place shrimp into a clean bowl in the sink. Fill bowl with cold water, then adjust faucet so cold water just trickles into the bowl, letting overflow go down the drain. Takes about 10-15 minutes for shrimp to be ready to peel.
- Peel and devein shrimp, leaving tails on. Pat shrimp dry with paper towels.
- Heat oil to 370 degrees F. in a deep fryer, or in a sturdy pot filled with at least 2-1/2 inches of oil. Line a baking sheet with a couple layers of paper towels. Set near fryer or pot to drain shrimp.
- When oil has come to temperature, fry shrimp in batches. Each batch is done in less than 2 minutes. Holding tail, dunk each shrimp, one at a time, into batter until well coated. Immediately place into oil. Shrimp should immediately rise to the top and sizzle at the surface of the oil. If they have not risen to the top, the oil has not come to the correct temperature. Do not crowd the fryer or pot. Using metal tongs or a metal slotted spoon, flip shrimp to brown both sides. Remove shrimp from oil when they are golden in color. Drain on paper towels. Continue frying in batches until all shrimp are fried. Lightly sprinkle shrimp with kosher salt, if desired.
- Serve immediately, with your favorite cocktail sauce.
- An instructional video from YouTube on peeling and deveining shrimp: http://www.youtube.com/watch?v=4rrzcUuO2Mc.
- Alaskan Brewing Company's Winter Ale is an excellent ale for this recipe: http://www.alaskanbeer.com/winter.html.
- A wonderful Recipe Zaar Communities thread by Lorraine of AZ with helpful info about shrimp; such as buying, sizing and preparation, and also more shrimp recipes: http://www.recipezaar.com/bb/viewtopic.zsp?t=227754.