Beer-Battered Shrimp with Homemade Cocktail Sauce

I found the recipe for these shrimp in the Bubba Gump Shrimp Cookbook I picked up recently. I love deep-fried shrimp. For that reason I think saying that this recipe yields 4 servings is a real stretch.

I used some 16-20 shrimp I found. You could use smaller ones, but don't get less than 26-30s. Make the cocktail sauce right before serving. Enjoy!


For the shrimp:

Makes: 2-4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 pound unpeeled large fresh shrimp (if frozen thaw first)
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/8 t salt
• 1/4 cup beer
• 2 T butter
• 1 egg yolk
• Oil for frying

1. Peel shrimp, leaving tails intact, and devein. Pat dry.

2. Heat 2" of oil in a Dutch oven or deep fryer to 375° F.

3. Combine flour, cornstarch, and salt

4. Add beer, butter, and egg yolk and stir until smooth. The batter should be the consistency of a thick pancake batter.

5. Dip shrimp into batter. Fry a few at a time until golden. Drain on paper towels.

For the cocktail sauce:

Makes: Just enough for the shrimp, above
Prep time: 0 minutes
Cook time: 5 minutes

Ingredients:

• 1 cup chili sauce (chilled before using, if desired)
• 1 T fresh lemon juice
• 1 T prepared horseradish
• 1 t Worcestershire sauce
• 1/2 t salt
• 1/4 t fresh ground black pepper
• hot sauce to taste

1. Mix all ingredients.