Abita Battered Shrimp Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Ice cubes,
1 cup: Club soda,
6 ounce: Turbo Dog -, (dark Abita beer)
, or any dark beer
1 cup: Flour, plus
1/4 cup: Flour, for dredging
1 tsp: Salt,
8: Egg whites, beaten to soft peaks
3/4 lbs: Large shrimp, shelled and deveined
Oil, for deep frying
=== GARNISH ===,
1 cup: Tartar sauce of your choice,
Parsley sprigs,
Lemon wedges,
Directions:
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.
Posted to MM-Recipes Digest by Alan Hewitt on Nov
13, 1998
Source from luhu.jp
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.
Posted to MM-Recipes Digest by Alan Hewitt
13, 1998
Source from luhu.jp