Shrimp is one of the most loved shell fish. Shrimp coated in a beer batter and fried is even better! If you also through in a delicious dipping sauce like a slightly spicy lemon dill aioli sauce, then you have a huge winner!
- 1 pound (450g) uncooked shrimp, deveined and peeled, keep tails attached
- 1 cup (250ml) flour
- ½ teaspoon (2ml) salt
- 1 cup (250ml) beer or ale, cold
- 1 egg, beaten
- Oil for frying
Serves 4
Time required 30 minutes
Difficulty level 2
Cost of ingredients 9 USD
In a bowl whisk together the flour and salt. Add in egg and beer, mixing together to make a batter. Dip the shrimp into the batter and fry in a pan with at least 2 inches of oil at 375F (190C) for 2 -3 minutes or until golden brown. Cook these in batches and allow the oil to come back up to the correct temperature before putting in the next batch.
Remove shrimp and drain on paper towels to get excess oil off.
Lemon and Dill Aioli dipping sauce
- ½ cup (125ml) mayonnaise
- 1 clove garlic, minced
- 1 tablespoon (15ml)olive oil
- 1 tablespoon (5ml) lemon juice
- 1 pinch salt
- 1 teaspoon (5ml) dill
- A dash of hot sauce
In a bowl, whisk together mayonnaise, garlic, oil, lemon juice, salt, dill and hot sauce. Can be made up to 24 hours a head of schedule.
Serve with your fried shrimp!
Photo by foodiebuddah
22. May 2011 at 8:19 am
The roasted lobster is removed from the shell and then added to sauted rock shrimp with small pieces of diced red and yellow peppers, white wine and a little fish stock. Add a little butter, and then it’s garnished with fried leeks.
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