Beer-Battered Shrimp & Tartar Sauce

Provided By: Sara Moulton, Chef/ Author of "Everday Family Dinners"

Beer-Battered Shrimp
Ingredients:
One 12-ounce bottle beer
1 cup plus 1⁄3 cup Wondra or unbleached allpurpose flour
1 teaspoon Dijon mustard
Kosher salt
Tartar Sauce (recipe follows) or soy sauce
3 tablespoons vegetable oil
1 pound large shrimp, peeled and deveined
Freshly ground black pepper

Directions:
1. Preheat the oven to 300°F. Whisk together 1 cup beer, 1 cup
flour, the mustard, and 1/4 teaspoon salt until just smooth. Strain
the batter into another bowl and let stand for 10 minutes. Reserve
the extra beer. Meanwhile, make the Tartar Sauce.
2. Put 1/3 cup flour into a pie plate lined with wax paper or parchment.
Check the batter; it should have the consistency of a thick
pancake batter. If it seems too thick, whisk in up to 1/4 cup more
beer.
3. Heat 11/2 tablespoons vegetable oil in a large nonstick skillet
over medium-high heat. Working with half the shrimp at a time,
toss them in the flour, lifting the wax paper on both sides to move
them around. Transfer the shrimp to a strainer and shake off the
excess flour. Coat the shrimp with the batter, letting the excess
drip off, and add them to the skillet. Cook them, turning once,
for 1 to 2 minutes per side, or until they are golden. (Most of the
batter will stay on the side you first put down in the skillet.)
4. Sprinkle the cooked shrimp with salt, transfer them to a baking
sheet, and keep them warm in the oven while you cook the remaining
shrimp in the remaining oil. Serve with the Tartar Sauce or soy
sauce for dipping.

Tartar Sauce
Ingredients/ Directions:
Whisk together 3/4 cup mayonnaise, 1/4 cup finely
chopped dill pickle, 1 trimmed and chopped medium scallion
(about 2 tablespoons), 1 tablespoon drained capers, 1 tablespoon
fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire
sauce, and 1/4 teaspoon hot sauce.

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