Creole Tartar Sauce
INGREDIENTS:
1 c All-purpose flour 3 lb Raw shrimp, peeled and
1 tb Paprika -deveined
1/2 ts Salt -flour for dredging
1 1/2 c (12 ounce bottle) beer -oil for deep frying
1/2 ts Rep pepper sauce
1 c All-purpose flour 3 lb Raw shrimp, peeled and
1 tb Paprika -deveined
1/2 ts Salt -flour for dredging
1 1/2 c (12 ounce bottle) beer -oil for deep frying
1/2 ts Rep pepper sauce
In a medium bowl, stir together the flour, paprika and salt. Whisk in the beer, Worcestershire sauce and red pepper sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beer batter. Fry for 1-2 minutes or until the shrimp are golden. Drain on paper towels. Serve with Creole Tartar Sauce.
Serves 8.
Serves 8.