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Abita Battered Shrimp

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  • 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or-
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <> on Nov 13, 1998