Best Ale Battered Shrimp With Tartar Sauce Recipes

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BEER BATTER FRIED SPICY SHRIMP



Beer Batter Fried Spicy Shrimp image

We served these with Tartar Sauce and they were awesome, if I must say so myself. There are two Tartar Sauce recipes on zaar that look like the one we made. PanNan's #47077, or Kitten's #116984 have similar ingredients.

Provided by Manami

Categories     Spicy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2-1 cup vegetable oil, for frying
1 1/2 lbs large shrimp, peeled and deveined
1 1/4 cups buttermilk baking mix
1/2 cup dark beer, more if necessary
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 egg
1/4 cup tartar sauce
toasted coconut, to garnish

Steps:

  • Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
  • Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
  • Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
  • Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
  • Dip shrimp into batter, letting excess drip into bowl.
  • Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
  • Sprinkle with coconut and serve hot with tartar sauce.

Nutrition Facts : Calories 613.6, Fat 37.2, SaturatedFat 6, Cholesterol 312.8, Sodium 967.6, Carbohydrate 26.5, Fiber 0.8, Sugar 4.5, Protein 39.4

TARTAR SAUCE



Tartar Sauce image

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

Categories     Sauce     Mustard     Onion     No-Cook     Vegetarian     Mayonnaise     Lemon     Chill     Tarragon     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Steps:

  • Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

EASY FRIED SHRIMP AND TARTAR SAUCE



Easy Fried Shrimp and Tartar Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving
3/4 cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

  • Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  • In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
  • Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
  • One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
  • Serve the fried shrimp with Tartar Sauce for dipping.
  • Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 2h2m

Yield 1 1/2 pounds shrimp

Number Of Ingredients 8

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)
1 1/2 lbs uncooked large shrimp, peeled, tails left on and deveined
shortening, for deep-drying (or use oil)

Steps:

  • 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°F (to keep the shrimp warm after you have fried 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°F 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.

Nutrition Facts : Calories 1109.7, Fat 9.4, SaturatedFat 1.7, Cholesterol 691.2, Sodium 2764.7, Carbohydrate 120.3, Fiber 3.9, Sugar 1, Protein 117.6

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Ale Battered Shrimp with Tartar Sauce

When it comes to seafood, shrimp is a beloved favorite among many. It's no wonder that there are so many different ways to prepare it! One popular recipe is ale battered shrimp with tartar sauce. This dish combines the savory taste of beer with the crispy texture of perfectly fried shrimp, all topped off with a creamy tartar sauce.
The Batter:
The secret to perfectly fried shrimp is a good batter. For ale battered shrimp, you'll need a few key ingredients: flour, baking powder, salt, and of course, ale. The carbonation in the beer creates a light and airy batter that results in crispy, golden-brown shrimp.
The Shrimp:
When it comes to selecting the shrimp for this recipe, it's important to opt for quality. Look for fresh or frozen raw shrimp that have been peeled and deveined. The shrimp should be of medium size, not too large or small, as they will cook more evenly in the batter.
The Frying:
Once your batter is mixed and your shrimp are prepped, it's time to get frying! Heat up a few inches of oil in a large pot or deep frying pan. Dip each shrimp into the batter and then drop them carefully into the hot oil. You'll want to cook them in small batches so they don't stick together. Fry for about 2-3 minutes on each side or until golden-brown. Remove them with a slotted spoon or tongs and place them on a paper towel-lined plate to remove excess oil.
The Tartar Sauce:
All great seafood dishes need a sauce to complement their flavors. For this recipe, tartar sauce is the perfect addition. Tartar sauce is a blend of mayonnaise, pickles, capers, and other herbs and spices. It adds a tangy and creamy texture to the ale battered shrimp.
The Final Dish:
Once you have fried up all of your shrimp and prepared the tartar sauce, it's time to put everything together. Place the fried shrimp on a plate and top them off with a dollop of the tartar sauce. You can also sprinkle some fresh parsley or lemon juice on top for added flavor. Serve with a side of fries, coleslaw or a salad to complete the meal. Ale battered shrimp with tartar sauce is a delicious and easy recipe to make. With just a few simple ingredients and some basic cooking techniques, you can create a restaurant-quality dish in the comfort of your home. Whether you're hosting a dinner party or just want to enjoy some tasty shrimp on a weeknight, this recipe is sure to impress.
Ale battered shrimp with tartar sauce is a delicious and easy-to-make recipe that offers a savory and crispy shrimp that is perfect for any occasion. The recipe involves coating fresh shrimps with a batter made of beer and flour, and deep-frying the shrimps in oil. The result is a crispy, golden coating that locks in the juicy and tender shrimp inside. The sauce adds another dimension of flavor to the dish. Tartar sauce is a tangy, creamy sauce that is often used to accompany seafood. It is made of mayonnaise, pickles, and spices. Preparing ale battered shrimp with tartar sauce requires some simple techniques and tips that can elevate the dish to mind-blowing deliciousness. Here are some valuable tips to consider when making ale battered shrimp with tartar sauce recipes.

Choose The Right Shrimp

The quality of the shrimp you use will reflect the taste and texture of the final dish. It is essential to choose fresh, good-quality shrimp that have a firm texture and a sweet taste. Avoid shrimp that have a slimy texture or an off-putting smell, as they could be spoilt. It is recommended to use large or extra-large shrimp for this recipe, as they will cook evenly and hold up well in the batter. When cleaning up the shrimp, remove the shell and devein the shrimp, but leave the tail intact. This will help the shrimp hold their shape when cooked, and also serve as a convenient handle when dipping them in the sauce.

Prepare The Batter

The batter is the key to a crispy and flavorful shrimp. A good batter should be thick enough to stick to the shrimp but not too thick to overpower the flavor. To make the batter, mix all-purpose flour, baking powder, salt, and some spices in a bowl. The spices are optional but can add a burst of flavor to the shrimp. You can use any spices which go well with seafood like old bay or paprika to enhance the flavor. Slowly add beer, whisking it into the flour mixture until you achieve a smooth batter. You can also use sparkling water, which will make the batter lighter and crispier. The ideal consistency of the batter should be similar to pancake batter or thick cream. If the batter is too thin, it will not coat the shrimp properly, and if it's too thick, the batter will be too heavy on the shrimp.

Get The Oil Temperature Right

The oil temperature is crucial to achieving a crispy and succulent shrimp. Make sure the oil is hot enough before adding the shrimp. The ideal temperature of the oil should be around 350°F. If the oil is not hot enough, the shrimp will absorb too much oil, causing them to become greasy and soggy. If the oil is too hot, the batter will burn and have a bitter taste. To ensure that the oil has reached the right temperature, add a small drop of batter into the oil. If it sizzles and bubbles up, the oil is ready.

Fry The Shrimp In Batches

Frying the shrimp in batches is essential to avoid overcrowding the pan. Overcrowding the pan will reduce the oil temperature, resulting in undercooked shrimp and a soggy coating. To fry the shrimp in batches, add a few shrimps to the hot oil, making sure not to overcrowd them. The shrimps will cook for two to three minutes, or until they turn golden brown. Using a slotted spoon, remove the shrimp from the oil and transfer them to a wire rack or a paper towel-lined plate to drain the excess oil. Repeat the process with the remaining shrimp, ensuring that the oil temperature remains constant.

Make The Tartar Sauce In Advance

Tartar sauce is a must-have accompaniment for ale battered shrimp. It is effortless to make, and you can prepare it in advance. The tartar sauce is made from mayonnaise, pickles, lemon juice, capers, and spices. To make the tartar sauce, mix all the ingredients together in a bowl until they are well combined. You can also add some fresh herbs like parsley, chives, or dill to add a refreshing burst of flavor to the sauce. Cover the bowl and refrigerate the tartar sauce for at least an hour to allow the flavors to develop. Alternatively, you can make the sauce a day in advance, so it's ready to serve when you're ready to make the ale battered shrimp.
Conclusion
In conclusion, preparing ale battered shrimp with tartar sauce requires some simple yet essential techniques and tips. Choosing the right shrimp, preparing the batter, getting the oil temperature right, frying the shrimp in batches, and making the tartar sauce in advance are some of the valuable tips that can significantly enhance the quality and taste of the dish. With these tips in mind, you can make delicious ale battered shrimp that will impress your friends and family.

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