Abita-Battered Shrimp (Emeril Lagasse) |
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Prep Time: 140 Minutes Cook Time: 10 Minutes |
Ready In: 150 Minutes Servings: 2 |
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Ingredients:
2 cups ice cubes |
1 cup club soda |
6 ounces turbodog - dark abita beer, or any dark beer |
1 cup flour, plus 1/4 cup, for dredging |
1 teaspoon salt |
8 egg whites, beaten to soft peaks |
3/4 pound large shrimp, shelled and deveined |
oil, for deep frying |
1 cup tartar sauce of your choice |
parsley sprigs |
lemon wedges |
Directions:
1. Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to come half way up the side of the pan. Heat the oil until a fry thermometer registers 350 degrees. In a large bowl place the ice cubes, club soda, and beer, let it sit for 2 hours. Strain out any remaining ice cubes. Place the flour and salt in a medium bowl. While stirring gently, add enough of the beer mixture to the flour so that a thick batter is made. You want the batter thick enough to stick to the shrimp. Fold in the beaten egg whites. Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour and dip them into the batter. Deep fry the shrimp for 2 to 3 minutes or until crisp and golden, drain on a towel, and serve with the Tartar Sauce, parsley, and lemon wedges.
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