Cheddar and Beer Battered Shrimp
Cheddar and Beer Battered Shrimp is a pescatarian main course. One portion of this dish contains roughly 28g of protein, 7g of fat, and a total of 300 calories. This recipe serves 4. For $2.61 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 986 people were impressed by this recipe. Head to the store and pick up cornstarch, bbq sauce, yellow cornmeal, and a few other things to make it today. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. If you like this recipe, take a look at these similar recipes: Irish Ale Potato Cheddar Soup with Beer Battered Leeks, Beer-Battered Shrimp, and Grand Central Oyster Bar Beer Battered Shrimp.
Servings: 4
Ingredients:
1/4 cup all purpose flour
1/4 cup beer
1/2 teaspoon freshly ground black pepper
Canola oil, for frying
1/4 teaspoon cayenne peper
1/4 cup grated cheddar cheese, plus more for serving
4 tablespoons cornstarch, for dredging
1 tablespoon hot sauce (such as Frank's Red Hot)
1/4 teaspoon kosher salt
1/4 cup milk
1 pound large shrimp, peeled and deveined
1 tablespoon sugar
1/3 cup yellow cornmeal
Equipment:
whisk
bowl
frying pan
kitchen thermometer
paper towels
Cooking instruction summary:
Procedures 1 For the brine: Combine the 1 cup of beer with the salt, sugar, and hot sauce in a medium bowl and stir to dissolve the salt and sugar. Add the shrimp to the brine and place in the refrigerator for 30 minutes. Drain the shrimp from the brine and set aside. 2 For the batter: Whisk together the cornmeal, flour, black pepper, salt, and cayenne in a large bowl. Add the beer and the milk to the cornmeal mixture and stir until a homogenous batter is formed. Stir in the cheddar cheese. 3 Pour enough oil into a large heavy skillet to reach a depth of 1 inch. Heat the oil over moderately high heat until it reaches a temperature of 350°F on a deep-fry thermometer. 4 Place the cornstarch in a shallow dish. Dredge the shrimp in the cornstarch, making sure to shake off any excess cornstarch from the shrimp. Dip the coated shrimp into the batter, allowing any excess batter to drip from the shrimp. Place the battered shrimp in the hot oil and fry, turning occasionally, until golden and crisp, 1 to 2 minutes per side. 5 Drain the fried shrimp on a paper towel-lined platter. Grate some additional cheese over the hot shrimp. Serve the shrimp with lemon wedges and/or additional hot sauce.
Step by step:
For the batter
1. Whisk together the cornmeal, flour, black pepper, salt, and cayenne in a large bowl.
2. Add the beer and the milk to the cornmeal mixture and stir until a homogenous batter is formed. Stir in the cheddar cheese.
3. Pour enough oil into a large heavy skillet to reach a depth of 1 inch.
4. Heat the oil over moderately high heat until it reaches a temperature of 350°F on a deep-fry thermometer.
5. Place the cornstarch in a shallow dish. Dredge the shrimp in the cornstarch, making sure to shake off any excess cornstarch from the shrimp. Dip the coated shrimp into the batter, allowing any excess batter to drip from the shrimp.
6. Place the battered shrimp in the hot oil and fry, turning occasionally, until golden and crisp, 1 to 2 minutes per side.
7. Drain the fried shrimp on a paper towel-lined platter. Grate some additional cheese over the hot shrimp.
8. Serve the shrimp with lemon wedges and/or additional hot sauce.
For the brine
1. Combine the 1 cup of beer with the salt, sugar, and hot sauce in a medium bowl and stir to dissolve the salt and sugar.
2. Add the shrimp to the brine and place in the refrigerator for 30 minutes.
3. Drain the shrimp from the brine and set aside.
Nutrition Information:
covered percent of daily need
