On our recent visit to the beautiful Texas coast and Port Aransas, shrimp were all the rage.  They inspired me to find a new recipe for cooking these delightful sea creatures.  I turned to the Food Network’s web site and found this wonderful, and extremely easy, recipe from Paula Deen.  Give it a try and you’ll love it, too.  Just plan in advance to make the batter.  I’m not sure why letting the batter rest so long works, but it does. 

The Lady and Sons Beer-Battered Fried Shrimp

Recipe adapted from Paula Deen on foodnetwork.com

Serves 2 to 4

Ingredients

1 dozen large Texas shrimp, peeled and deveined with tails left on

1 cup beer

1 cup all-purpose flour

1 tsp Emeril’s Original Essence

Peanut or corn oil for frying

Condiments of choice

Other Items Needed

Measuring cups and spoons

Large colander for shrimp preparation

Freezer bag to save shrimp peels for future shrimp stock

Medium-sized bowl

Whisk

Large skillet

Tongs

Pot holders

Paper towels

In the bowl, whisk together the beer, flour and Essence.  Allow to sit at room temperature for several hours.  Do not skimp on this step.  Time is very important for this recipe to work. 

Meanwhile, peel and devein the shrimp, wash and pat them dry with paper towels.  Keep them in the fridge till ready to cook. 

Preheat the skillet filled with oil.  Dip the shrimp individually in the batter.  Fry for approximately 2 to 3 minutes.  Don’t crowd your skillet when frying.  Each shrimp needs its breathing room.  Drain on paper towels.  Serve with your favorite condiments and side dishes. Yum, delicious! 

Our next adventure turns to one of my Carnival Cruise Line cookbooks.  A light dish that’s perfectly tasty.

Until next time…

Bon appétit!