Prep 4 hrs
Cook 10 mins
I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious. I also fried some chicken tenders in the batter and they were delicious as well. Make sure you let the beer/flour mixture sit for a few hours before using it.
- 1 cup beer
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 21 -25 large shrimp, peeled and deveined with tails left on
- oil, for frying
- Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
- In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
- Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
- Drain shrimp on paper towels.
Quick and easy recipe. I used the extra batter and fried up some broccoli, that was good too. Thanks for sharing.
I really liked this. It was so easy to throw together. I followed the recipe exactly and it was perfect. I have to admit the batter is very thick and kind of hard to work with at first, but once you batter your first batch it easy go. Thank you for posting this recipe. I can't keep myself from nibbling on these. I dipped them with some seafood sauce :yummy:
I'll start this review by stating that this was my first foray into deep frying. If you haven't done so before, some tips I learned: 1) make sure the oil is very hot 2) don't crowd the items in the cooker 3) make sure the oil is very hot That said, I had to make two batches of the batter for all the shrimp I had. The first batch sat for about 2 hours before I used it. It was very, very thick. The combination of that and probably oil that wasn't quite hot enough made for some fairly tasty shrimp but with too thick a crust not crunchy all the way through. I should also add I used an unusual European beer that was in the back of the fridge, so that might have had an effect. The second batch I had to throw together the batter and only let it sit for about 45 minutes before using it. The other difference was I used a plain old Heineken. This batter was much thinner but this batch turned out much better, be it from either hotter oil, different beer, less sit time, or a combination of all three. These were great! Both batters had a great taste, one was just better to work with than the other. I will probably try Stephanie's idea of doing chicken tenders next time too as this will be very tasty on those as well. Made for Spring 2009 PAC.