2fat2fly 0 #1 August 24, 2004 I'm on the coast on vacation and need a recipe for beer batter(I'm frying shrimp)-second problem is that I don't have a deep fryer. Can I pan fry this or do I need to make a walmart run? Thanks guysI am not the man. But the man knows my name...and he's worried Quote Share this post Link to post Share on other sites
skymama 37 #2 August 24, 2004 Saute' them, you won't have to buy a cooker and it's better for you! She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
2fat2fly 0 #3 August 24, 2004 QuoteSaute' them, you won't have to buy a cooker and it's better for you! My wife wants beer battered shrimp and since I don't have looks or money, I have to feed her well Besides, I need to pack on enough pounds myself in case I ever ride in a golfcart with Sunny again.I am not the man. But the man knows my name...and he's worried Quote Share this post Link to post Share on other sites
dterrick 0 #4 August 24, 2004 "shallow fry", if you are so inclined. So long as the shrimp can float then you;re good to go. Take a 1 qt saucepan and fill it a few inches deep, that will do. you can even use a frying pan. Beware, though, a deep fry thermometer is a virtual must if you have little or no experience with hot oil because a pan on an element can rapidly overheat and cause a fire. Seriously. You'll want the oil at about 375 - 400 deg fht. If you want an alternative, try this...: Butterfly the shrimp (slice them in half like they were a croissant but keep the pieces joined at the tips). Add a couple tablespoons of butter (unsalted prefereably, definately not margerine) to your frying pan. finely chop some garlic or shallots and add just as the butter begins to bubble. Add the shrimp. I kid you not, they'll take about 45 seconds to cook. Remove them and add a bit of white wine to the remaining butter/herbs/garlic to deglaze the pan. Add a tiny bit of flour (1/2 - 1 tsp) and stir till smooth while the mixture is bubbling Then add some cream (1/2 & half works fine, 2% is pushing it) for richness. You can use cayenne or paprika for 'heat' (also adds colour) or freshly ground white pepper. Now you have a beautiful sauce to add to the plate. Bonus points are in store for you if you serve on fresh bisuits, croissants, etc. You can easily add scallops and lobser or crab to this recipe to make a really fancy plate. Chef-boy-ar-Dave has suggested... enjoy. Remember, cooking isn't just a survival skill (unlike pull time) Dave Life is very short and there's no time for fussing and fighting my friend (Lennon/McCartney) Quote Share this post Link to post Share on other sites
2fat2fly 0 #5 August 25, 2004 Recipe copied and pasted-this sounds great! Thanks/ShaneI am not the man. But the man knows my name...and he's worried Quote Share this post Link to post Share on other sites
