Ale-Battered Shrimp With Tartar Sauce
- 34 cup unbleached all-purpose flour, plus
- 1 cup unbleached all-purpose flour
- 34 cup amber ale, room temperature
- 4 large egg whites
- 1 14 teaspoons salt
- 12 teaspoon ground black pepper
- 3 lbs vegetable shortening (or more as needed for frying)
- 1 12 lbs uncooked large shrimp, peeled, tails left intact, deveined
- 1 cup mayonnaise
- 14 cup finely chopped dill pickle
- 3 tablespoons chopped green onions
- 1 tablespoon drained capers
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 12 teaspoon dried tarragon
- 12 teaspoon Worcestershire sauce
- 14 teaspoon hot pepper sauce
- .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 250F 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 375F
- 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.
- Tartar Sauce:.
- Whisk all ingredients in medium bowl to blend.
- Season with salt and pepper.
- Cover; chill at least 1 hour and up to 2 days.
flour, flour, amber, egg whites, salt, ground black pepper, vegetable shortening, shrimp, mayonnaise, dill pickle, green onions, capers, parsley, lemon juice, mustard, tarragon, worcestershire sauce, hot pepper
Taken from www.food.com/recipe/ale-battered-shrimp-with-tartar-sauce-354085 (may not work)