Beer-battered shrimp with orange marmalade sauce
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Beer-battered shrimp with orange marmalade sauce
  Shrimp    Orange    Marmalade    Fish    Sauces  
Last updated 6/12/2012 1:08:14 AM. Recipe ID 34633. Report a problem with this recipe.
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      Title: Beer-battered shrimp with orange marmalade sauce
 Categories: Fish
      Yield: 1 Servings
 
      1 c  Flour, sifted
  1 1/2 ts Hungarian paprika (not the
           -tasteless American stuff)
           -salt and pepper to taste
      1 c  Beer
      1 lb Jumbo shrimp (16-20 per
           -pound)
           -flour for dredging
           -vegetable oil for
           -deep-frying
           -fresh lemon juice (about 1
           -tsp)
           -Orange Marmalade Sauce
           -(recipe follows)
           -Orange slices and fresh
           -parsley for garnish
 
  Try the batter with mussels and oysters as well.
  
  After sifting the flour well, combine it with the other dry
  ingredients. Gradually add the beer, stirring well with a wire whisk.
  The consistency of the batter should be that of rather thin pancake
  batter. Chill for 5-10 minutes.
  
  Shell and devein the shrimp. With a sharp knife, cut the back nearly
  in half to form into a fantail shape. Sprinkle with fresh lemon juice
  and a little salt. Holding the shrimp by their tails, dip them into
  the flour first and then into the beer batter. Deep-fry in vegetable
  oil at 350 degrees. Be careful to place the shrimp one at a time into
  the oil so that the do not stick together. Fry until crisp and golden
  brown, a few minutes should do it. Serve with Orange Marmalade Sauce.
  Garnish the platter with orange slices and fresh parsley. Serves 2-4,
  depending on appetites.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
  
  File




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Recipe ID 34633 (Apr 03, 2005)

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