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Ale-Battered Shrimp with Tartar Sauce

Source of Recipe


Bon Appetit, January 1999






List of Ingredients



• 3/4 cup plus 1 cup unbleached all-purpose flour
  
• 3/4 cup amber ale, at room temperature
  
• 4 large egg whites
  
• 1-1/4 tsp salt
  
• 1/2 tsp ground black pepper
  
• 4 lbs. solid vegetable shortening (for frying)
  
• 1-1/2 lbs. uncooked large shrimp, peeled, tails left intact, deveined
  
• .
  
• -- Tartar Sauce --
  
• 1 cup mayonnaise
  
• 1/4 cup finely chopped dill pickle
  
• 3 Tbsp chopped green onion
  
• 1 Tbsp drained capers
  
• 1 Tbsp chopped fresh parsley
  
• 2 tsp fresh lemon juice
  
• 1 tsp Dijon mustard
  
• 1/2 tsp dried tarragon
  
• 1/2 tsp Worcestershire sauce
  
• 1/4 tsp hot pepper sauce
  






Instructions



1. Make the tartar sauce first, so it can chill while you prepare the shrimp. Whisk all sauce ingredients together in a medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days. (Makes about 1-1/3 cups.)
   
   
2. Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in a medium bowl until smooth. Cover and let stand at room temperature for 2 hours.
   
   
3. Preheat oven to 250 degrees (F). Line a baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of the whites into ale batter, then fold in remaining whites.
   
   
4. Melt shortening in heavy large pot over medium heat until thermometer registers 375 degrees (F).
   
   
5. Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp.
   
   Serve shrimp with tartar sauce. (Also good with Sweet & Sour Sauce.)
   
   Serves 6 as an appetizer.