Battered Shrimp Food

BATTER-FRIED SHRIMP

Steps:

• Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
• In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• 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.
• Enjoy!

BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees.
• Combine 1/2 cup oil and egg; beat well.
• Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat.
• Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
• Remove with slotted spoon; drain on paper towel.
• Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
• One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

CRISPY BEER BATTERED SHRIMP RECIPE

Steps:

• In a mixing bowl combine 1 cup of flour with 1 cup of beer. Season with salt and pepper.
• Using a sauce pan pour enough oil to submerge your shrimps. Heat the oil on medium heat until oil is hot.
• Dip shrimp in the batter and add it to the hot oil, fry until golden color, remove from the pan onto a plate with a paper towel. Enjoy the crispiest shrimp!

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

CRISPY SHRIMP TEMPURA

Steps:

• For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp's half-way through. Flip and make tiny cuts on the front belly also. Pat it dry with paper-towels. Keep aside.
• Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
• Heat it over medium heat and bring the sauce to a boil.
• Once it starts boiling, reduce the heat to low and allow it to simmer.
• Continue simmering until the sugar is completely dissolved.
• Off the heat and set it aside to cool.
• Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
• In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
• Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems. Furthermore, make the batter just before frying as the cold batter allows it to have the light texture when fried.
• Sprinkle potato starch over the shrimp.
• Now, dip the shrimp in the batter until coated well and shake off the excess.
• Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Tip: Make sure to not over-crowd while frying as it can make it soggy.
• Transfer them to a paper towel-lined plate and remove the excess oil.
• Serve it hot with the dipping sauce.

BEER BATTERED SHRIMP WITH CHIPOTLE HONEY

Steps:

• Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl.
• Add beer all at once and whisk until smooth. Set aside at least 1/2 hour.
• Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of
• batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Chipotle Honey Dipping Sauce.
• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps.

BEER BATTERED SHRIMP

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.

BEER BATTERED SHRIMP

Steps:

• Peel your shrimp (or buy them pre-peeled) and dry the shrimp with a few paper towels.
• In a large bowl, whisk together flour, cornstarch, salt, and Old Bay. Then whisk in egg and beer until the batter is smooth. The batter consistency should be roughly that of pancake batter.
• Preheat your oil in a deep fryer or in a large pot to 350˚ F.
• Add shrimp to the batter and coat well.
• When oil is at temperature, use a fork to take out shrimp and let excess batter drain off. Gently place shrimp in hot oil.
• Fry the shrimp for about 4 minutes. Work in batches so the shrimp isn't too crowded.
• When shrimp are done frying, remove them and let them drain on a few paper towels. Season with a sprinkle of extra Old Bay.
• Serve beer battered shrimp while warm with lemon wedges.

BEER-BATTERED SHRIMP

Steps:

• Heat oil in large skillet to 365ºF.
• Meanwhile, combine cheese, red pepper and 1 cup baking mix in large bowl. Add beer; stir until blended.
• Add remaining baking mix to pie plate. Add shrimp, 1 at a time, turning to evenly coat both sides of each shrimp with baking mix. Holding shrimp by the tails, dip, 1 at a time, into batter; gently shake off excess batter.
• Cook shrimp, in batches, in hot oil 3 to 5 min. or until golden brown, turning once. Drain on paper towels.
• Serve with cocktail sauce.

BEER BATTER SHRIMP

Steps:

• Pour beer in a mixing bowl.
• Add flour, salt and paprika.
• Whisk together until mixture is light and frothy.
• Add shrimp to beer mixture and stir.
• Remove shrimp, one at a time, and place in oil and deep fry.
• Drain on paper towels.

BATTERED SHRIMP

Steps:

• Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
• Preheat the oven to 250 degrees F.
• Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.