Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 cup beer
- Vegetable oil, for frying
Special Equipment Needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-Step Instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and paprika.
2. Gradually pour in the beer while whisking until the batter is smooth and free of lumps.
3. In a deep fryer or large pot, heat the vegetable oil to 375°F.
4. Dip each shrimp into the batter, making sure it is fully coated.
5. Carefully place the shrimp into the hot oil and fry for 2-3 minutes or until golden brown and crispy.
6. Use a slotted spoon or tongs to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining shrimp until all are cooked.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 310
- Fat: 12g
- Carbohydrates: 23g
- Protein: 24g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Club soda can be used instead of beer.
Variations:
- Add 1/4 tsp. cayenne pepper for a spicy kick.
- Use different spices such as Old Bay seasoning or Cajun seasoning for a different flavor.
Tips and Tricks:
- Pat the shrimp dry before dipping them in the batter to ensure the batter sticks.
- Do not overcrowd the fryer or pot to ensure the shrimp cook evenly and become crispy.
- Serve immediately to ensure the shrimp stay crispy.
Storage Instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Preheat the oven to 350°F and place the shrimp on a baking sheet. Bake for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the shrimp on a platter with lemon wedges and cocktail sauce.
Garnishes:
- Chopped parsley or cilantro can be sprinkled on top of the shrimp for added color and flavor.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- French fries, coleslaw, or a side salad.
Troubleshooting Advice:
- If the batter is too thick, add more beer or club soda to thin it out.
- If the shrimp are not crispy, the oil may not be hot enough or the shrimp may be overcrowded in the fryer or pot.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the shrimp are fully cooked before serving.
Food History:
- Beer-battered fish and chips originated in England in the mid-19th century.
Flavor Profiles:
- The beer batter adds a light and crispy texture to the shrimp, while the spices add a savory and slightly spicy flavor.
Serving Suggestions:
- Serve the beer-battered shrimp as an appetizer or as a main dish with sides.
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