Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Beer Batter Shrimp




Source of Recipe


My recipe


List of Ingredients




1/3 Cup Flour
¼ Cup Dark Beer
1 Large Egg White
½ Teaspoon Salt, divided
3/4 Cup Fine, Dry, Unseasoned Bread Crumbs
¼ Cup Finely Chopped Pecans
¼ Teaspoon Freshly Ground Black Pepper
16 Oz. Medium Shrimp, peeled and deveined
4 Lemon Wedges


Recipe



Preheat oven to 450 degrees. Lightly oil a rack large enough to hold shrimp in a single layer. Put the rack on a baking sheet and set aside.

In a medium size bowl, whisk together the flour, dark beer, egg white and ¼ teaspoon salt until creamy and smooth. In other medium size bowl, stir together bread crumbs, pecans, pepper and remaining salt.

Dip shrimp in bread crumb mixture, then the egg mixture, turning to coat well, and once again in the bread crumb mixture, turning them with a spoon to coat evenly. Set on the prepared rack; they should not touch one another.

Bake 12 to 15 minutes, until golden brown on the outside and opaque in the center. Serve piping hot with lemon wedges.

YIELD: 4 servings