LA Times
1 cup flour plus extra for dusting
2 teaspoons cayenne
2 teaspoons salt
½ teaspoon baking powder
1 teaspoon sugar
1 8-ounce bottle of beer at room temperature
1 ½ pounds of shrimp
4 cups peanut oil for frying
Lemon wedges for garnish
Honey-Mustard Sauce
6 tablespoons honey
¼ cup Dijon mustard
¼ teaspoon Tabasco
Batter
Combine flour, cayenne, salt, baking powder and sugar in a medium bowl. Add beer and whisk until smooth. Set aside uncovered for at least an hour.
Sauce
Combine ingredients in a small bowl.
Shrimp
In a large saucepan, heat oil to 350°. (If you don’t have a deep-fryer or a coking thermometer, test the heat of the oil by dropping in a few drops of batter; if they immediately float to the surface, the oil is ready.)
Pat shrimp dry and dust with flour. Shake of excess flour and dip one at a time in the batter. Fry about five pieces at a time until crisp and golden, about 2-3 minutes.
Remove shrimp with basket or slotted spoon. Drain on paper towels. Serve while warm with lemon wedges and dipping sauce.
6
20 Minutes
2-3 minutes per batch
Easy
Anonymous
2006-11-24 19:37:19
We love the Popcorn Shrimp at the Cheesecake Factory. This runs a close second.
