Recipe - About Freezing Fruits And Berries

2 cup Ice cubes
1 cup Club soda
6 ounce Turbo Dog ; (dark Abita
beer)
(or any dark beer)
1 cup Flour; plus
One fourth cup Flour; for dredging
1 teaspoon Salt
8 Egg whites; beaten to soft
peaks
Three fourths pound Large shrimp; shelled and
deveined
Oil; for deep frying
=== GARNISH ===
1 cup Tartar sauce of your choice
Parsley sprigs
Lemon wedges

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 One fourth 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 # EE2252 broadcast 07121996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

08031996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
13, 1998