Abita Battered Shrimp
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2 Servings
2.00 c Ice cubes
1.00 c Club soda
6.00 oz Turbo Dog -; (dark Abita
-beer)
(or any dark beer)
1.00 c Flour; plus
0.25 c Flour; for dredging
1.00 ts Salt
8.00 Egg whites; beaten to soft
-peaks
0.75 lb Large shrimp; shelled and
-deveined
Oil; for deep frying
=== GARNISH ===
1.00 c Tartar sauce of your choice
Parsley sprigs
Lemon wedges
Preheat fryer to 350 degrees or place enough oil in a heavy saute pan
to come half way up the side of the pan. Heat the oil until a fry
thermometer registers 350 degrees. In a large bowl place the ice
cubes, club soda, and beer, let it sit for 2 hours. Strain out any
remaining ice cubes. Place the flour and salt in a medium bowl. While
stirring gently, add enough of the beer mixture to the flour so that
a thick batter is made. You want the batter thick enough to stick to
the shrimp. Fold in the beaten egg whites.
Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour
and dip them into the batter. Deep fry the shrimp for 2 to 3 minutes
or until crisp and golden, drain on a towel, and serve with the
tartar sauce, parsley, and lemon wedges.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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