Beer-Battered Shrimp

1. 1

   In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.

2. 2

   Cover and let stand at room temperature for 2 hours.

3. 3

   After 2 hours, set oven to 250u00b0F (to keep the shrimp warm after you have fried them).

4. 4

   In a large bowl beat the remaining 2 egg whites until soft peaks form.

5. 5

   STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.

6. 6

   Melt the shortening to 375u00b0F in a heavy large pot or a deep fryer.

7. 7

   Meanwhile place 1 cup flour into a pie dish.

8. 8

   Working in batches, coat the shrimp with flour (shake off any excess flour).

9. 9

   Holding the shrimp by the tail, dip into batter until well coated.

10. 10

    Carefully lower the shrimp a few at a time into hot shortening.

11. 11

    Fry until golden brown and cooked through (about 1 minute per side).

12. 12

    Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.

13. 13

    Serve with tartar sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.