pat's Recipe

New England Fried Shrimp

Category: Seafood appetizers

Ingredients
1 cup pale ale, or other light-colored beer
1 cup whole-wheat pastry flour, or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp (13-15 per pound), peeled and deveined, tails left on
Freshly ground pepper, to taste

Preparation
1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.

2. Cook shrimp in two batches. Wait to batter second batch until first is cooked. For first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add shrimp to hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes total. Transfer to a platter.

3. Wipe out pan. Add remaining 1 tablespoon oil to pan and heat over medium-high. Batter and fry remaining shrimp. Season all the shrimp with remaining 1/4 teaspoon salt and pepper and serve immediately.

Serves 4.