HELP!!! My cookbook is ruined and I need my favorite recipe out of it! Can you help? more info in details!?

Question

I had The Ultimate Sothern Living Cooking Cookbook and it got wet...all of the recipes are ruined! I'm looking for the Beer-Battered Shrimp recipe that was on the bottom of p 219! Can anyone help me with this???

Answer 1

I love that cookbook too!!!!

2 lbs unpeeled large fresh shrimp
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 cup beer
1/4 cup butter
2 egg yolks
oil
cocktail sauce

peel shrimp, leaving tails intact, devein, if desired. Combine flour, cornstarch, and salt. Add beer, butter and egg yolks; stir until smooth.

Pour oil to depth 2 inch in Dutch oven, heat to 375. Dip shrimp in batter; fry, a few at a time, until golden. Drain, Serve with sauce.

Hopefully this helps you

Good luck

Answer 2

BEER - BATTER FRIED SHRIMP

2 1/4 c. beer batter (see recipe)
1 1/2 lb. med. shrimp
Oil for deep frying
Tartar sauce (see recipe)

Prepare the beer-batter base at least 2 hours in advance. Before using fold in the egg white.
Heat the oil in a deep fat fryer, wok or skillet to a temperature of about 350-360 degrees. Add shrimp the batter. Lift one shrimp at a time from the batter using the tines of a two pronged fork, and quickly add each shrimp to the oil. The shrimp will rise to the surface. Do not over crowd. As you fry, take care to remove and discard browned bits and pieces of batter that may accumulate from the drippings. Let one batch cook, stirring 2 or 3 minutes or until golden brown and crisp all over. Drain on paper towels. Serve hot with tartar sauce for dripping. Yields 52-56 shrimp.

Answer 3

Don't have that book but I have this recipe:

3/4 cup all-purpose flour
1 cup all-purpose flour
3/4 cup amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
4 large egg whites
1 1/4 teaspoons salt
black pepper (I use about 1/2 teaspoon)
4 lbs Crisco shortening (use the solid shortening)
1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined

1 1/2 pounds shrimp Change size or US/metric
Change to: pounds shrimp US Metric

2 hours 2 minutes 2 hrs prep
In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
Cover and let stand at room temperature for 2 hours.
After 2 hours, set oven to 250 degrees (to keep the shrimp warm after you have fryed them).
In a large bowl beat the remaining 2 egg whites until soft peaks form.
STIR in about 1/3 of the egg white batter into the beer batter, then FOLD in the remaining egg whites.
Melt the shortening to 375 degrees in a heavy large pot or a deep fryer.
Meanwhile place 1 cup flour into a pie dish.
Working in batches, coat the shrimp with flour (shake off any excess flour).
Holding the shrimp by the tail, dip into batter until well coated.
Carefully lower the shrimp a few at a time into hot shortening.
Fry until golden brown and cooked through (about 1 minute per side).
Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
Serve with tartar sauce.

Answer 4

3/4 cup all-purpose flour
1 cup all-purpose flour
3/4 cup amber ale (use a light-coloured beer not a dark beer for this, and it MUST be room temperature)
4 large egg whites
1 1/4 teaspoons salt
black pepper (I use about 1/2 teaspoon)
4 lbs Crisco shortening (use the solid shortening)
1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined

1 1/2 pounds shrimp Change size or US/metric
Change to: pounds shrimp US Metric

2 hours 2 minutes 2 hrs prep

In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
Cover and let stand at room temperature for 2 hours.
After 2 hours, set oven to 250 degrees (to keep the shrimp warm after you have fryed them).
In a large bowl beat the remaining 2 egg whites until soft peaks form.
STIR in about 1/3 of the egg white batter into the beer batter, then FOLD in the remaining egg whites.
Melt the shortening to 375 degrees in a heavy large pot or a deep fryer.
Meanwhile place 1 cup flour into a pie dish.
Working in batches, coat the shrimp with flour (shake off any excess flour).
Holding the shrimp by the tail, dip into batter until well coated.
Carefully lower the shrimp a few at a time into hot shortening.
Fry until golden brown and cooked through (about 1 minute per side).
Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
Serve with tartar sauce.

Answer 5

I couldn't find the recipe on their site but here's the one that I've used from a magazine clipping...it's from a looong time back though.

Ingredients:
2 eggs, separated
3/4 cup beer
1 tablespoon corn oil (canola also works)
1 cup sifted flour
1 tablespoon good soy sauce or tamari
2 pounds shrimp, shelled, deveined
3/4 cup flour for dipping shrimp
oil for frying


Directions:

Peel and devein shrimp, leaving tails on. Separate eggs; set whites aside for later use. Whisk egg yolks, beer, 1 Tbsp. oil and soy sauce in a bowl; blend well until smooth.

Heat oil for frying to 375F in a heavy deep skillet, Dutch oven or deep fryer.

Beat egg whites until stiff and fold into batter. Holding shrimp by the tail, dip into flour and then into the egg batter, coating well. Fry shrimp a few at a time, until golden brown, about 3 or 4 minutes. DO NOT OVERCOOK !! Drain on paper towels.

Answer 6

yeah .get the shrimp ,hit it with a hammer , open a bottle of bud ,pour a little over the shrimp ,put shrimp in pan for 4 minutes ,while drinking the remains of the bud ,serve with a cold take away leftover from last night delicious mmmmmmm

Answer 7

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer

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DIRECTIONS:
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).