Ale-Battered Shrimp with Tartar Sauce

• 3/4 cup plus 1 cup unbleached all purpose flour
• 3/4 cup amber ale, room temperature
• 4 large egg whites
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 pounds solid vegetable shortening (for frying)
• 1 1/2 pounds uncooked large shrimp, peeled, tails left intact, deveined
• Tartar Sauce

1. Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth.
2. Cover and let stand at room temperature 2 hours.
3. Preheat oven to 250F.
4. Line baking sheet with paper towels.
5. Beat remaining 2 egg whites in large bowl until soft peaks form.
6. Stir 1/3 of whites into ale batter, then fold in remaining whites.
7. Melt shortening in heavy large pot over medium heat until thermometer registers 375F.
8. Meanwhile, place 1 cup flour in pie dish.
9. Working in batches, coat shrimp with flour; shake off excess.
10. Holding shrimp by tail, dip into batter until well coated.
11. Carefully lower shrimp a few at a time into hot shortening.
12. Fry until golden brown and cooked through, about 1 minute per side.
13. Using tongs, transfer shrimp to prepared sheet.
14. Keep warm in oven while cooking remaining shrimp.
15. Serve shrimp with Tartar Sauce.

flour, amber, egg whites, salt, ground black pepper, vegetable shortening, shrimp, tartar sauce

Taken from www.epicurious.com/recipes/food/views/ale-battered-shrimp-with-tartar-sauce-5890 (may not work)