Lonnigan's Cape Cod Fried Shrimp
Categories: Seafood, American, Main dish
Yield: 2 servings
1 c Pale ale
1 c All-purpose flour
1 ts Dijon mustard
1/2 ts Salt divided
2 tb Corn oil divided
1 lb Raw shrimp peeled & deveined
Salt & pepper to taste
Whisk beer, flour, mustard & salt in a bowl until smooth.
Cook shrimp in 2 batches.
Wait to batter 2nd batch until 1st is cooked.
For 1st batch heat 1 tb oil in a large skillet over med-high heat.
Hold shrimp by tail then dip into batter 1 at a time.
Allow any excess batter drip off then drop shrimp into hot oil being sure shrimp are not touching.
Cook being sure to turn once.
Adjust heat as necessary to prevent burning.
Cook shrimp until golden brown on the outside & curled.
Transfer to a platter.
Wipe out pan.
Add remaining oil to pan then heat over med-high.
Batter athen fry remaining shrimp.
Season all shrimp with salt & pepper then serve immediately.
ORIGIN: Niall Lonnigan, Cape Cod-MA, circa 1992