Tuesday, March 12, 2013

Beer-Battered Shrimp

1 cup Bisquick mix
1/2 tsp. garlic powder
1/2 cup beer
1 egg
1 lb. uncooked peeled diveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 Tbsp. Bisquick mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce
  1. In a deep 10-inch skillet, heat 1 1/2 inches of oil over medium heat to 375% F
  2. In a medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth.  (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency).
  3. Lightly coat 6 shrimp with 1/4 cup Bisquick mix.  Dip shrimp into batter, letting excess drip into bowl.  Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels.
  4. Repeat with remaining shrimp. 
  5. Serve hot with sweet-and-sour sauce.

Prep Time:  25 minutes
Serves 4

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