Beer-battered shrimp and quick spicy remoulade
Beer-battered shrimp is not only delicious, but dangerously easy. Let your favorite beer do the flavoring in the batter, and let your taste buds go wild!
Beer-battered shrimp with quick spicy remoulade
- 1 pound large shrimp, peeled and deveined
- 1/2 cup flour, plus 2 tablespoons
- 2 tablespoons melted butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 ounces dark beer
- Vegetable oil for frying, about 4-6 cups
- 1 cup mayonnaise
- 3 tablespoons coarse grain mustard
- 2 teaspoons Old Bay seasoning
- 1/4 cup chopped dill pickles
- In a bowl, whisk together the 1/2 cup of flour, butter and baking powder.
- Gently stir in the beer until it reaches the consistency of thin pancake batter.
- Refrigerate for about 15 minutes.
- Season the shrimp with the salt and toss with the 2 tablespoons of flour.
- Heat the oil in a small pot over medium-low heat to 350 degrees F.
- When the oil is ready, dredge the shrimp in the batter until thickly coated.
- Fry for about 1-1/2 to 2 minutes on each side until the batter is golden and crunchy and the shrimp are cooked through.
- To make the remoulade, stir together the mayonnaise, the mustard, Old Bay seasoning and chopped pickles.
- When the shrimp have all been cooked, serve hot with the remoulade.