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Recipe Name: Abita Battered Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Cup(s) Ice Cubes
1 Cup(s) Club soda
6 Ounce(s) Turbo Dog -, dark Abita
beer
or any dark beer
1 Cup(s) Flour, plus
1/4 Cup(s) Flour, for dredging
1 Teaspoon(s) Salt
8 Egg whites, beaten to soft
peaks
3/4 Pound(s) Large shrimp, shelled and
deveined
Oil, for deep frying
=== GARNISH ===
1 Cup(s) Tartar sauce of your choice
Parsley sprigs
Lemon wedges
Directions:
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 <alan@atoc.demon.co.uk> on Nov 13,
1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 770
Calories From Fat: 44
Total Fat: 5.1g
Cholesterol: 214.3mg
Sodium: 2378.7mg
Potassium: 1627.5mg
Carbohydrates: 114.1g
Fiber: 21.2g
Sugar: 2.4g
Protein: 53.9g


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