Title: Abita Battered Shrimp
Categories: Shrimp, Fritters
Yield: 2 Servings

2 c Ice cubes
1 c Club soda
6 oz Turbo Dog -; (dark Abita
-beer)
(or any dark beer)
1 c Flour; plus
1/4 c Flour; for dredging
1 ts Salt
8 Egg whites; beaten to soft
-peaks
3/4 lb Large shrimp; shelled and
-deveined
Oil; for deep frying
=== GARNISH ===
1 c Tartar sauce of your choice
Parsley sprigs
Lemon wedges

Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to
come half way up the side of the pan. Heat the oil until a fry thermometer
registers 350 degrees. In a large bowl place the ice cubes, club soda, and
beer, let it sit for 2 hours. Strain out any remaining ice cubes. Place the
flour and salt in a medium bowl. While stirring gently, add enough of the
beer mixture to the flour so that a thick batter is made. You want the
batter thick enough to stick to the shrimp. Fold in the beaten egg whites.

Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour and dip
them into the batter. Deep fry the shrimp for 2 to 3 minutes or until crisp
and golden, drain on a towel, and serve with the tartar sauce, parsley, and
lemon wedges.

This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest by Alan Hewitt on Nov
13, 1998