Beer Battered Shrimp With Mustard Marmalade Sauce Recipes

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

Steps:

• In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
• In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

Steps:

• 1. Remove shells from shrimp, leaving tails on. Remove the vein from the back of shrimp with paring knife.
• 2. Place beer in mixing bowl. Add baking powder, cornstarch, salt, pepper, and paprika. Whip until disolved.
• 3. Add 2 cups flour while whipping until the consistency of pancake flour.
• 4. Prheat deep fryer to 350* Dust shrimp in flour and then dip into batter. Drop in deep fryer for about 4 minutes. Serve with Horseradish sauce.
• 5. Orange Horseradish Sauce: Mix all the ingredients except horseradish together, then add horseradish to taste. Chill well... Enjoy!!

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

Steps:

• Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl.
• Thaw shrimp under cool running water in a colander, rotating frequently.
• Meanwhile, mix together flour, salt, and baking powder in a small bowl.
• In another small bowl, slowly whisk egg and beer together.
• Mix dry batter ingredients into wet ingredients until smooth.
• Heat 1/3 inch peanut oil in large, deep skillet.
• Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil.
• After several minutes, flip the shrimp. Fry until golden-brown on both sides.
• Transfer to a paper-towel lined plate to drain.
• Serve warm with dipping sauce.

Steps:

• For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
• For the shrimp; peel the shrimp leaving the tails on.
• Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
• In a large bowl stir together coconut milk, cilantro and lime juice.
• Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
• Drain the shrimp but DO NOT pat dry.
• In a small bowl whisk together the flour and beer.
• In a shallow dish combine the shredded coconut with flour and cayenne (if using.
• Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
• Place the shrimp on a baking sheet then freeze for 20 minutes.
• Pour oil into a Dutch oven to depth of 2-inches.
• Heat oil to 350 degrees.
• Cook the shrimp in batches (2-3 minutes, or until golden).
• Drain on paper towels, then sprinkle lightly with salt.
• Serve immediately with prepared dipping sauce.

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.

Steps:

• Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls.
• To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove.
• Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.