THE RELUCTANT GOURMET COOKING COMMUNITY

[ninjabut]

Where IS everyone????????
I'm sure more people than Kell and I do any cooking?
Let's get spring rockin and a rollin with some spring recipes!!!

[Dilbert]

tad quiet, eh?

I watched with awe last night as almost two pounds of beer battered butterflied shrimp "evaporated" - the cook didn't get seconds!

[Reluctant Gourmet]

Dilbert,
A friend of mine asked me for a good beer batter recipe. Care to share? - RG

[Dilbert]

it's a real simple one:

1 cup AP
salt to taste - 1 tsp +/-
fresh ground pepper to taste- 1/2 tsp+/-
1/2 tsp paprika (I don't care for the smoked, but...)
1 tsp dry mustard
1/2 tsp cayenne - more if you're in the burn off yo' lips camp

mix the dry, add about 12 fl oz beer - reserve some for final adjust
give it some time to hydrate - 20 mins or so

beat to soft peak 2 egg whites
fold egg white into batter, adjust consistency

many recipes call for flat beer and baking powder.
I use not flat beer and no baking powder [g]

[LADawg]

There is one thing that we have plenty of down here in Lower Alabama (a.k.a. LA by locals) and that’s fresh Gulf Shrimp. I’ve never tried a beer battered fried shrimp (save the beer for drinking), but I do have a very good recipe for fried shrimp. My wife’s sister and her husband are coming for a visit next week. Think I’ll cook up some of these.

WORLD’S BEST FRIED SHRIMP

2 Pounds Large Fresh Shrimp (maybe more)
2 Eggs
1 5 Ounce Can Evaporated Milk
1 Tablespoon Baking Powder
3 Tablespoons White Vinegar
2 Cups All Purpose Flour
2 Tablespoons Creole Seasoning
Cooking Oil, for deep fat frying

Peel, de-vein, and butterfly Shrimp leaving the tails on. Place them in a large glass bowl. In a mixing bowl beat the Eggs, add the Evaporated Milk and Baking Powder. Mix well. Add the White Vinegar and mix well again. Pour the mixture over the Shrimp and refrigerate for at least an hour (two would be better, but no more).
In another mixing bowl mix together the All Purpose Flour and the Creole Seasoning. Remove the Shrimp, three or four at a time, from the Egg/Milk/Vinegar mixture and dredge them in the Flour/Creole Seasoning mixture coating them lightly. Drop into 400° to 425° Oil and cook for about 3 minutes or until a light golden color.

Cook enough cause they go fast. :D :D

[kell]

You tell 'em, Nancy :D

[Reluctant Gourmet]

Thanks for the recipes. - RG

[nike22]

I watched with awe last night as almost two pounds of beer battered butterflied shrimp "evaporated" - the cook didn't get seconds!

[ninjabut]

Now, THAT's the pits when the cook doesn't get seconds!
When we're at a BBQ or pot luck, I always give the cook some time (after I eat) to go puruse the food table., and then I will deliver or hide seconds (or thirds) of whatever they want!