Beer Battered Shrimp

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basil wrapped fried shrimp

An appetizer is finger food served before the meal to whet the appetite. These deliciously crunchy beer battered shrimp do just that and more!

They are so addictive, I could eat a whole plate of them for a main entree and want nothing more!

Beer Battered Shrimp
4-6 servings

  • 1 (8-ounce) bottle beer
  • 1 (2-ounce) “shot” vodka
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 clove garlic, peeled
  • 2 tablespoon extra-virgin olive oil
  • 2 pounds “16/20″ size shrimp, peeled and deveined, tails attached (for presentation)
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups vegetable oil
  • 20 – 30 basil leaves, stemmed, washed and dried
  • 2 lemons, thinly sliced

Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in 1 cup of the flour and the paprika. The batter should be fairly thick, but also easy to stir. If it is not thick enough, add more flour. Set aside in a warm place.

shrimp batter

“Press” the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside.

Pour the oil into a heavy-bottomed pot. Heat the oil slowly to 370F.

Use a candy thermometer to monitor the temperature.

Line a baking sheet with paper towels to drain the shrimp once they are cooked.

Preheat the oven to 250F.

Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit.

basil wrapped shrimp

Wrap a basil leaf around the middle of each shrimp.

Dip the shrimp into the batter (try not to batter the tails) and drop, in small batches, into the oil.

deep fried shrimp

Fry until crispy, turning on both sides with a stainless strainer.

Drain the first batch of shrimp on paper towels and season immediately with salt. Keep them warm in the oven while you continue frying the others.

When all the shrimp are fried, add the lemons into the oil and fry until crispy.

basil wrapped fried shrimp

Arrange the beer battered shrimp (with the tails up) attractively on a serving plate and scatter a few lemon slices on top for garnish.

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. Dieter says:

    Posh European style, can’t go wrong there.

  2. Ally says:

    Awesome! This one is my favorite!

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