Ingredients: 2 Servings
2.00 Cup ice cubes
1.00 Cup club soda
6.00 Oz turbo dog -, (dark abita
-beer)
1 (or any dark beer)
1.00 Cup flour, plus
0.25 Cup flour, for dredging
1.00 Tsp salt
8.00 egg whites, beaten to soft
-peaks
0.75 Lb large shrimp, shelled and
-deveined
1 oil, for deep frying
1 === garnish ===
1.00 Cup tartar sauce of your choice
1 parsley sprigs
1 lemon wedges
Method of Preparation: Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to come half way up the side of the pan. Heat the oil until a fry thermometer registers 350 degrees. In a large bowl place the ice cubes, club soda, and beer, let it sit for 2 hours. Strain out any remaining ice cubes. Place the flour and salt in a medium bowl. While stirring gently, add enough of the beer mixture to the flour so that a thick batter is made. You want the batter thick enough to stick to the shrimp. Fold in the beaten egg whites. Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour and dip them into the batter. Deep fry the shrimp for 2 to 3 minutes or until crisp and golden, drain on a towel, and serve with the tartar sauce, parsley, and lemon wedges. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0 NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0 NYC Nutrilink: M0^-------------------0,M0^-------------------0,M0^-------------------0,M0^-------------------0
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