Beer Batter Shrimp
|Paprika||1 1⁄4 Cup (20 tbs) (1 Cup Flour 1 Tablespoon)|
|Beer||12 Ounce (1 Can Or Bottle)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Pepper sauce||1⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (for deep frying)|
|Shrimp||2 Pound, peeled, deveined|
|Flour||2 Cup (32 tbs)|
|Creole tartar sauce||1 Cup (16 tbs)|
In medium bowl combine 1 cup flour, paprika and salt.
Whisk in beer, Worcestershire sauce and sauce.
Cover; let stand at room temperature at least 1 hour.
In large heavy saucepot or deep-fat fryer, heat about 3 inches oil over medium high heat to 375 °F.
Dredge shrimp in flour, then dip in batter.
Fry shrimp, a few at a time, 2 to 3 minutes or until golden.
Drain on paper towels.