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Recipe: Ale Battered Shrimp With Tartar Sauce
Similar Categories: Ale, Battered, Shrimp, Tartar, Sauce
3/4 cup plus 1 Tbs. flour
3/4 cup ambler ale, room temperature
4 egg whites
1-1/4 tsp. salt
1/2 tsp. ground black pepper
4 lbs. solid vegetable shortening (for frying)
1-1/2 lbs. uncooked large shrimp, peeled, tails left
Whisk 3/4 cup flour, ale, 2 egg hites, salt and pepper in medium bowl
until smooth. Cover and let stand at room temperature 2 hours. Heat
oven to 250°. Line baking sheet with paper towels. Beat remaining 2
egg whites in a large bowl until soft peaks form. Stir in 1/3 of
whites into ale batter, then fold in remaining whites. Melt
shortening in heavy large pot over medium-high heat until thermometer
registers 375F. 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 s few
at a time into hot shotening. Fry until golden brown and cooked
through, about 1 minute per side. Using tongs transfer shrimp to
papered sheet, keep warm in oven while cooking remaining shrimp.
Serve shrimp with Tartar Sauce
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 Tbs. chopped green onions
1 Tbs. drained capers
1 Tbs. chopped fresh parsley
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. dried tarragon
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
Whisk all ingredients in medium bowl to blend. Season with salt and
pepper. Cover. Chill at least 1 hour and up to 2 days.
Makes about 1-1/3 cups.
3/4 cup ambler ale, room temperature
4 egg whites
1-1/4 tsp. salt
1/2 tsp. ground black pepper
4 lbs. solid vegetable shortening (for frying)
1-1/2 lbs. uncooked large shrimp, peeled, tails left
Whisk 3/4 cup flour, ale, 2 egg hites, salt and pepper in medium bowl
until smooth. Cover and let stand at room temperature 2 hours. Heat
oven to 250°. Line baking sheet with paper towels. Beat remaining 2
egg whites in a large bowl until soft peaks form. Stir in 1/3 of
whites into ale batter, then fold in remaining whites. Melt
shortening in heavy large pot over medium-high heat until thermometer
registers 375F. 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 s few
at a time into hot shotening. Fry until golden brown and cooked
through, about 1 minute per side. Using tongs transfer shrimp to
papered sheet, keep warm in oven while cooking remaining shrimp.
Serve shrimp with Tartar Sauce
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 Tbs. chopped green onions
1 Tbs. drained capers
1 Tbs. chopped fresh parsley
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. dried tarragon
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
Whisk all ingredients in medium bowl to blend. Season with salt and
pepper. Cover. Chill at least 1 hour and up to 2 days.
Makes about 1-1/3 cups.
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