Beer-Battered Shrimp

Name: Beer-Battered 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)

8 ingredients

13 steps

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.