Recipe - Beer-Battered Shrimp With Orange Marmalade Sauce

1 cup Flour, sifted
1 One half teaspoon Hungarian paprika (not the
tasteless American stuff)
salt and pepper to taste
1 cup Beer
1 pound Jumbo shrimp (1620 per
pound)
flour for dredging
vegetable oil for
deepfrying
fresh lemon juice (about 1
tsp)
Orange Marmalade Sauce
(recipe follows)
Orange slices and fresh
parsley for garnish

Try the batter with mussels and oysters as well.

After sifting the flour well, combine it with the other dry ingredients.
Gradually add the beer, stirring well with a wire whisk. The consistency of
the batter should be that of rather thin pancake batter. Chill for 510
minutes.

Shell and devein the shrimp. With a sharp knife, cut the back nearly in
half to form into a fantail shape. Sprinkle with fresh lemon juice and a
little salt. Holding the shrimp by their tails, dip them into the flour
first and then into the beer batter. Deepfry in vegetable oil at 350
degrees. Be careful to place the shrimp one at a time into the oil so that
the do not stick together. Fry until crisp and golden brown, a few minutes
should do it. Serve with Orange Marmalade Sauce. Garnish the platter with
orange slices and fresh parsley. Serves 24, depending on appetites.

From the files of Al Rice, North Pole Alaska. Feb 1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip