Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.
Recipe information
Yield
Serves 6 as an appetizer
Ingredients
Preparation
Step 1
Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
Step 2
Preheat oven to 250°F. Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
Step 3
Melt shortening in heavy large pot over medium heat until thermometer registers 375°F.
Step 4
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 a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.
