Beer Battered Shrimp With Orange Marmalade Sauce Recipe

• 1 c. Flour, sifted
• 1 1/2 tsp Hungarian paprika (not the tasteless American stuff) salt and pepper to taste
• 1 c. Beer
• 1 lb Jumbo shrimp (16-20 per lb.) flour for dredging vegetable oil for deep-frying fresh lemon juice (about 1 tsp) Orange Marmalade Sauce (recipe follows) Orange slices and fresh parsley for garnish

1. Try the batter with mussels and oysters as well.
2. After sifting the flour well, combine it with the other dry ingredients.
3. Gradually add in the beer, stirring well with a wire whisk.
4. The consistency of the batter should be which of rather thin pancake batter.
5. Refrigeratefor 5-10 min.
6. Shell and devein the shrimp.
7. With a sharp knife, cut the back nearly in half to create into a fantail shape.
8. Sprinkle with fresh lemon juice and a little salt.
9. Holding the shrimp by their tails, dip them into the flour first and then into the beer batter.
10. Deep-fry in vegetable oil at 350 degrees.
11. Be careful to place the shrimp one at a time into the oil so which the don't stick together.
12. Fry till crisp and golden, a few min should do it.
13. Serve with Orange Marmalade Sauce.
14. Garnish the platter with orange slices and fresh parsley.
15. Serves 2-4, depending on appetites.

flour, paprika, jumbo shrimp

Taken from cookeatshare.com/recipes/beer-battered-shrimp-with-orange-marmalade-sauce-82906 (may not work)