Beer Battered Shrimp With Mustard Marmalade Sauce Recipes

BEER BATTER COCONUT SHRIMP

Steps:

• Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
• Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

BEER-BATTERED SHRIMP

Steps:

• In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
• In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER BATTERED SHRIMP

Steps:

• Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco.
• Cover; let stand at room temperature at least 1 hour.
• Heat oil to 375 degrees.
• Dredge shrimp in flour, then dip in batter.
• Fry shrimp, a few at a time until golden.
• Drain on papertowels.
• Serve with Creole Tarter Sauce.

BEER BATTERED SHRIMP

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.

BEER-BATTERED COCONUT SHRIMP WITH PINEAPPLE-MUSTARD SAUCE

Steps:

• For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
• For the shrimp; peel the shrimp leaving the tails on.
• Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
• In a large bowl stir together coconut milk, cilantro and lime juice.
• Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
• Drain the shrimp but DO NOT pat dry.
• In a small bowl whisk together the flour and beer.
• In a shallow dish combine the shredded coconut with flour and cayenne (if using.
• Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
• Place the shrimp on a baking sheet then freeze for 20 minutes.
• Pour oil into a Dutch oven to depth of 2-inches.
• Heat oil to 350 degrees.
• Cook the shrimp in batches (2-3 minutes, or until golden).
• Drain on paper towels, then sprinkle lightly with salt.
• Serve immediately with prepared dipping sauce.