Beer Battered Shrimp
In the late 1970s, i discovered clyde's restaurant in columbia, maryland. The entire menu was fabulous, especially the beer battered shrimp and their victoria spice cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all – just
Steps
----shellfish spice mix----.
Combine all ingredients in a small bowl and mix well.
Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
----fried shrimp----.
Sift the flour and tsp shellfish spice mix into a bowl.
Beat to a smooth batter with unbeaten egg , butter and beer.
Dredge the shrimp in the batter to coat them and place them , a few at a time , in a frying basket and fry in hot oil or fat for about a minute or two until the batter is golden brown.
Remove them from the oil and drain them.
Serve with lemon wedges and , if desired , cocktail sauce.
Ingredients
fresh shrimp, self-rising flour, shellfish spice mix, egg, unsalted butter, beer, oil, lemon wedge, seafood cocktail sauce, morton lite salt, salt-free lemon pepper, paprika, old bay seasoning, onion powder, garlic powder, cornstarch