Recipe courtesy of Alex Guarnaschelli
Battered Shrimp
Total:
40 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 (8-ounce) bottle beer (recommended: Heineken)
  • 1 (2-ounce) "shot" vodka (the cheaper the better)
  • 1 3/4 cups all-purpose flour, plus a little extra, if needed
  • 1 tablespoon paprika
  • 1 clove garlic, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 pound "16/20" size shrimp, peeled and deveined, tails attached
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups vegetable oil
  • About 20 basil leaves, stemmed, washed and dried
  • 1 lemon, thinly sliced

Directions

Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked. 

Preheat the oven to 250 degrees F. 

Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

Cook's Note

This is the simplest and best batter recipe. I use it at the restaurant all the time.

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