BEER BATTERED SHRIMP (from Switzerland, for four)
2 pounds raw large shrimp
juice of 2 lemons
2 to 3 cups vegetable oil for deep frying
flour, about 1 cup
beer batter (recipe follows)
parsley or watercress to garnish
lemon wedges to accompany
marmalade sauce to accompany
- Have the shrimp at room temperature. Carefully peel off the shells, leaving the tails intact. Make an incision from the base of the tail down the center. Wash each shrimp under running water and remove the dark vein. Dry them and sprinkle with lemon juice.
- Heat oil in a deep heavy skillet (2 cups of oil for a 10 inch skillet, 3 cups for a 12 inch skillet — DO NOT increase the amount of oil. Hot oil will bubble up, sometimes dramatically, when the shrimp are dropped in. If it overflows the skillet and makes contact with the flame below, your kitchen will be on fire.)
- Dredge the shrimp in flour, coating them entirely, then grasp by the tail and dip into the beer batter, coating well. When the oil reaches 365*, transfer the shrimp to the skillet in batches of about eight at a time, using a slotted spoon. (Resist the temptation to make larger batches. More shrimp will reduce the heat of the oil and the shrimp will stick together and not cook properly. More shrimp also increases the chance of an oil overflow.) Fry, turning the shrimp as they brown, until they’re evenly golden brown, about 1 minute per batch. Adjust the heat as necessary to maintain the temperature between 350 and 365*. Drain on paper toweling.
- If you are serving the shrimp at the table, garnish each plate with a lemon wedge and parsley or watercress and serve with fruit sauce. For cocktail parties, cover a large serving tray with doilies or a napkin, place a bowl of fruit sauce in the center, and surround with bouquets of parsley or watercress. Pile the golden shrimp all around the tray with lemon wedges placed among them.
adapted from Splendid Fare: The Albert Stockli Cookbook
1 can light domestic beer (12 ounces)
1 cup all-purpose flour, sifted
1 tablespoon salt
1 tablespoon paprika
- Pour the beer into a mixing bowl. Sift the flour, salt and paprika into the beer, stirring with a wire whisk until the batter is light and frothy. Beer batter may be used at once or after standing several hours. When using the batter, whisk it from time to time to keep it thoroughly mixed.
- You can keep the batter a week or more in the refrigerator but it is apt to retain the flavor of the ingredient that has been dipped into it. So if you are using it again do so with a similar tasting material.