Title: Beer batter fried shrimp
 Categories: Fish/shellf
      Yield: 1 Servings
 
      1 c  All-purpose flour
      1 tb Paprika
    1/2 ts Salt
  1 1/2 c  (12 ounce bottle) beer
    1/2 ts Rep pepper sauce
      3 lb Raw shrimp, peeled and
           -deveined
           -flour for dredging
           -oil for deep frying
 
  In a medium bowl, stir together the flour, paprika and salt. Whisk in
  the beer, Worcestershire sauce and red pepper sauce. Let stand for at
  least 1 hour or cover and refrigerate until ready to use. Fill a
  deep-fat fryer with oil about 3 inches deep and heat to 375 degrees.
  Dip the shrimp in flour and then in the beer batter. Fry for 1-2
  minutes or until the shrimp are golden. Drain on paper towels. Serve
  with Creole Tartar Sauce.
  
  Serves 8.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994