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BEER-BATTERED SHRIMP WITH ORANGE MARMALADE SAUCE

1 C flour
1-1/2 tsp paprika
salt and pepper to taste
1 C beer
1 pound jumbo shrimp (16-20 per pound)
flour for dredging shrimp
enough vegetable to deep-fry the shrimp
1 tsp fresh lemon juice
Orange Marmalade Sauce - see recipe at bottom of page
Orange slices and fresh parsley for garnish

Sift the flour and combine it with the other dry ingredients. Slowly add the beer, stirring with a
wire whisk. The consistency of the batter should be similar to thin pancake batter. Chill for 5-10 minutes.

Shell and devein the shrimp. With a sharp knife, cut the back nearly in half to form into a fantail shape. Sprinkle with fresh lemon juice and a little salt. Holding the shrimp by their tails, dip them into the flour first and then into the beer batter. Deep-fry in vegetable oil at 350 degrees. Be careful to place the shrimp one at a time into the oil so that the do not stick together. Fry until crisp and golden brown. Serve with Orange Marmalade Sauce. Garnish the platter with orange slices and fresh parsley. Serves 2-4. This batter is great with mussels and oysters as well.

ORANGE MARMALADE SAUCE
1 C orange marmalade
juice of 1 large sweet orange
pinch of ground ginger
1 tsp prepared horseradish
Put the above ingredients in the container of a food processor or blender and blend well for about 10 seconds.
 

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