Abita Battered Shrimp

         Yield: 2 Servings
Categories: Shrimp, Fritters

2 c Ice cubes 1 c Club soda 6 oz Turbo Dog -; (dark Abita -beer) (or any dark beer) 1 c Flour; plus 1/4 c Flour; for dredging 1 ts Salt 8 Egg whites; beaten to soft -peaks 3/4 lb Large shrimp; shelled and -deveined Oil; for deep frying === GARNISH === 1 c 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 1/4 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 # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.