Paula Deen's Beer Battered Shrimp
photo by zaar junkie
- Ready In:
- 4hrs 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup beer
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 21 -25 large shrimp, peeled and deveined with tails left on
- oil, for frying
directions
- 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!
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Reviews
-
I really liked this. It was so easy to throw together. I followed the recipe exactly and it was perfect. I have to admit the batter is very thick and kind of hard to work with at first, but once you batter your first batch it easy go. Thank you for posting this recipe. I can't keep myself from nibbling on these. I dipped them with some seafood sauce :yummy:
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I'll start this review by stating that this was my first foray into deep frying. If you haven't done so before, some tips I learned: 1) make sure the oil is very hot 2) don't crowd the items in the cooker 3) make sure the oil is very hot That said, I had to make two batches of the batter for all the shrimp I had. The first batch sat for about 2 hours before I used it. It was very, very thick. The combination of that and probably oil that wasn't quite hot enough made for some fairly tasty shrimp but with too thick a crust not crunchy all the way through. I should also add I used an unusual European beer that was in the back of the fridge, so that might have had an effect. The second batch I had to throw together the batter and only let it sit for about 45 minutes before using it. The other difference was I used a plain old Heineken. This batter was much thinner but this batch turned out much better, be it from either hotter oil, different beer, less sit time, or a combination of all three. These were great! Both batters had a great taste, one was just better to work with than the other. I will probably try Stephanie's idea of doing chicken tenders next time too as this will be very tasty on those as well. Made for Spring 2009 PAC.
RECIPE SUBMITTED BY
StephanieNS
College Station, TX
<p>Hi there, my name is Stephanie. I live in College Station, TX and I attend Texas A&M University. My major is Mathematics with a minor in English. I've just discovered my love for cooking over the past year. I want to know anything and everything there is about cooking but I am still a beginner cook and have LOTS to learn! <br /> <br />I enjoy cooking, traveling, trying new restaurants, listening to music, country and western dancing and many other things. I have two cats named Patches and Ashley whom I absolutely love to death. They are literally the best friends I've ever had...if anyone wants to share stories about the crazy things their cats have done I would be more than happy to swap stories! <br /> <br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg" alt="" /> <br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /> <br /> <br /> <br /> <br /><img src="http://www.recipezaar.com/members/home/345380/xmaspatches.jpg" alt="" /> <br /> <br /><img src="http://www.recipezaar.com/members/home/345380/ashley.jpg" alt="" /></p>