Beer-Battered Shrimp

Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.

• Ready In: 2 hrs 2 mins
• Yields: 1 1/2 pounds shrimp

Ingredients

• 3⁄4 cup all-purpose flour
• 1  cup all-purpose flour
• 3⁄4 cup  amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
• 4  large  egg whites
• 1 1⁄4 teaspoons salt
•  black pepper (I use about 1/2 teaspoon)
• 1 1⁄2 lbs  uncooked large shrimp, peeled, tails left on and deveined
•  shortening, for deep-drying (or use oil)

Directions

1. In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
2. Cover and let stand at room temperature for 2 hours.
3. After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
4. In a large bowl beat the remaining 2 egg whites until soft peaks form.
5. STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
6. Melt the shortening to 375°F in a heavy large pot or a deep fryer.
7. Meanwhile place 1 cup flour into a pie dish.
8. Working in batches, coat the shrimp with flour (shake off any excess flour).
9. Holding the shrimp by the tail, dip into batter until well coated.
10. Carefully lower the shrimp a few at a time into hot shortening.
11. Fry until golden brown and cooked through (about 1 minute per side).
12. Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
13. Serve with tartar sauce.