Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.
Ingredients
Serves 6 as an appetizer
Step 1
Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
Step 2
Preheat oven to 250°F. Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
Step 3
Melt shortening in heavy large pot over medium heat until thermometer registers 375°F.
Step 4
Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.
How would you rate Ale-Battered Shrimp with Tartar Sauce?
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Reviews (9)
Back to Topthis was absolutely amazing. if it didnt go straight to my arteries, I would eat this every day of my life.
sophiajmb
Seattle, Wa
2/16/2006
Earth to Lucy_1 from TUlsa, Ok. Why don't you get off your computer high horse and help people when they have a question instead of treating them like idiots. Did you stop to think that Pat was a newbe and didn't realize that the highlighted tarter sauce text was the link to the recipe? Help people don't berate them with your sarcastic remarks. Did you know about the hightlighted text being a link when you first started on-line? I doubt it.
Anonymous
made in the reviews from holier than thou people
12/26/2002
Tasty and easy to make. I made it with sweet-and-sour sauce and it was delicious -- I used the sauce found under 'Crispy Fish with Sweet-and-Sour Sauce'
Anonymous
Seattle
9/29/2001
I made this dish for some friends using my moms electric fryer and it turned out great. I even forgot to make the batter and let it sit first but it still tasted amazing. Going to try it again letting the batter rest. A must if you love shrimp.
Anonymous
Santa Cruz, CA
6/23/2000
Got rave reviews on this one especially the Tartar sauce. I was told it was the best they ever had. I also used this batter on vegetables. Much better than using bread crumbs.
Anonymous
Melbourne, Fl
10/29/1999
Great recipe, but be sure to use a full flavored ale (I use Sierra Nevada Pale Ale or Anchor Steam beer), as it makes all the difference in the world. I used a light beer tonight and it was horrible!
Anonymous
Corona del Mar, CA
7/23/1999
I was confused by the recipe-specifically the tartar sauce-it was missing-please furnish me with the recipe
Anonymous
katonah, ny
2/12/1999
Earth to Pat Parkes:If you pay attention to the recipe, you will see very clearly, a link to click on to the Tartar Sauce on another page. Simple!
lucy__1
Tulsa, OK
2/7/1999
Recipe looks great, but the method is lacking. You say the tartar sauce is the batter. There is no tartar sauce recipe. Confusing to say the least. Please reply. Thanks. By the way, thisis my firstvisit and am impressed!!! Pat Parkes Also is there a fat content figure? or do we just indulge!!
Pat Parkes
Kamloops, British Columbia, Canada
1/30/1999
