Ale-Battered Shrimp with Tartar Sauce
Giving up fried shrimp is probably easier than giving up say chocolate cake but only because so much fried shrimp is so badly prepared Here is a terrific version complete with tartar sauce for dipping.
Giving up fried shrimp is probably easier than giving up say chocolate cake but only because so much fried shrimp is so badly prepared Here is a terrific version complete with tartar sauce for dipping.
Step-by-step
- Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
- Preheat oven to 250°F. Line baking sheet with paper towels.
- Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
- Melt shortening in heavy large pot over medium heat until thermometer registers 375°F.
- Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess.
- Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening.
- Fry until golden brown and cooked through, about 1 minute per side.
- Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp.
- Serve shrimp with Tartar Sauce.
My Perfect Friday Night: Ale-Battered Shrimp
Fridays. For many, it's the end of a long week, a time for relaxation and a well-deserved treat. For me, it's often about finding that perfect balance between something indulgent and not overly complicated. After a busy day running my small business – juggling spreadsheets, client calls, and the occasional surprise shipment delay – the last thing I want is an elaborate cooking project. That's where this recipe for ale-battered shrimp comes in. It’s become a Friday night staple, a delicious and relatively easy way to unwind and reward myself for a week well-spent.
I’ve always loved shrimp. The delicate flavor, the satisfying snap when you bite into it – it's simply delightful. But I’ve also had my share of disappointing fried shrimp experiences. Overcooked, greasy, and bland – hardly the culinary masterpiece shrimp deserves to be. That's why I set out to create a version that’s light, crispy, and bursting with flavor. This recipe, with its ale-batter and simple tartar sauce, is the result of many happy (and a few not-so-happy) Friday nights in the kitchen. The secret? It’s all in the batter. The ale adds a subtle depth of flavor that elevates the shrimp beyond your typical fried fare. And let's not forget the crispy texture – that satisfying crunch that makes every bite memorable. The batter, resting for a couple of hours before frying, allows the flavors to meld and creates a deliciously light and airy coating.
Beyond the Shrimp: This dish isn't just about the perfectly fried seafood; it's about the whole experience. I often pair it with a simple salad – a mix of greens, cherry tomatoes, and a light vinaigrette. It’s a refreshing counterpoint to the richness of the shrimp. A crisp, dry white wine, like Sauvignon Blanc, perfectly complements the meal. Or, if it’s a truly relaxing evening, I might enjoy a glass of my favorite sparkling water with a twist of lime.
The beauty of this recipe is its versatility. It's easily adaptable to different tastes and occasions. Want to spice things up? Add a pinch of cayenne pepper to the batter for a little kick. Prefer a different beer? Experiment with different varieties – a stout or a pale ale would both add unique nuances to the flavor. And while the tartar sauce is a classic pairing, don't be afraid to get creative with other dipping sauces. Aioli, sriracha mayo – the possibilities are endless.
More than just a recipe, this ale-battered shrimp is a symbol of my Friday night ritual, a small act of self-care that helps me recharge and prepare for the week ahead. It's about savoring the simple pleasures, the delicious taste, and the satisfaction of creating something special – even if it's just for myself. So, this Friday, or any Friday for that matter, I encourage you to try this recipe. It's a testament to the fact that sometimes, the most satisfying meals are the simplest. It’s a recipe for deliciousness, but also a recipe for relaxation and a touch of self-indulgence.
And honestly, after a long week, isn't that what we all deserve?
