Crispy Beer Battered Shrimp Food

BEER BATTERED FRIED SHRIMP

Steps:

• Peel the shrimp and devein if desired. Pat shrimp dry with a paper towel and lay shrimp out in one layer on a plate.
• Preheat vegetable oil to 350 degrees.
• Pour beer into a mixing bowl.
• Sift dry ingredients into the beer, and whisk until frothy and combined. While using the batter, whisk lightly from time to time.
• Gently dip shrimp into the batter and deep fry for 2 to 3 minutes or until the batter is golden and the shrimp float in the oil.
• Lay cooked shrimp on a wire rack resting on a cookie sheet to drain the oil.

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!

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.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

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.

BEER BATTER FRIED SPICY SHRIMP

Steps:

• Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
• Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
• Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
• Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
• Dip shrimp into batter, letting excess drip into bowl.
• Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
• Sprinkle with coconut and serve hot with tartar sauce.