Beer-battered Shrimp

Total Time: 2 hrs 2 mins Preparation Time: 2 hrs Cook Time: 2 mins

Ingredients

• 3/4 cup all-purpose flour
• 1 cup all-purpose flour
• 3/4 cup amber ale (use a light-coloured beer not a dark beer for this, and it must be room temperature)
• 4 large egg whites
• 1 1/4 teaspoons salt
• black pepper (i use about 1/2 teaspoon)
• 1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined
• shortening, for deep-drying (or use oil)

Recipe

• 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 cover and let stand at room temperature for 2 hours.
• 3 after 2 hours, set oven to 250°f (to keep the shrimp warm after you have fried them).
• 4 in a large bowl beat the remaining 2 egg whites until soft peaks form.
• 5 stir in about 1/3 of the egg batter into the beer batter, then fold in the remaining egg whites.
• 6 melt the shortening to 375°f in a heavy large pot or a deep fryer.
• 7 meanwhile place 1 cup flour into a pie dish.
• 8 working in batches, coat the shrimp with flour (shake off any excess flour).
• 9 holding the shrimp by the tail, dip into batter until well coated.
• 10 carefully lower the shrimp a few at a time into hot shortening.
• 11 fry until golden brown and cooked through (about 1 minute per side).
• 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 serve with tartar sauce.