Shrimp and Beer
Shrimp and beer (or Shrimp in beer) is basically shrimp that’s coated in a beer batter and deep-fried to a crispy and crunchy perfection. I tried it out for the first time yesterday and my family loved it. If you’re interested in making some too I’ll give you a link to the recipe I used and reflect on the experience.
When I found a recipe for shrimp and beer I didn’t know exactly what it would look like (I had imagined shrimp with some kind of sauce on it). Once I actually tried out the recipe I was pleasantly surprised at how quick, painless, and fun it was.
I got the recipe from a site called Diana’s Kitchen. I’m not familiar with the website or its other recipes, but I’d like to try out more sometime.
Now for the Recipe…
Following Diana’s recipe, I was able to make about 40 medium-sized shrimps with the batter I made and I still only ended up using half the amount of batter. I can store the leftover batter in the fridge for up to one week (whisking occasionally since the beer tends to float to the top after a while), but that means eating another 40 or so shrimps. It’s a lot of food for a family of four! So now I know to only use half the recipe or less.
Also, the batter goes soggy if you let the shrimp sit out for too long, so serve it immediately after you make it!
Deep-frying the shrimp was fun! Call me crazy but I never expected the batter to harden into a crispy, bread-like coating like you’d get in a restaurant.
In summation, I would say this is a great recipe, particularly for large gatherings as an appetizer or side-dish.
Want to try out this recipe? See my version!
