Best Paula Deens Beer Battered Shrimp Recipes

BEER BATTERED SHRIMP WITH SPICY PEACH DIPPING SAUCE

Steps:

• Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl.
• Thaw shrimp under cool running water in a colander, rotating frequently.
• Meanwhile, mix together flour, salt, and baking powder in a small bowl.
• In another small bowl, slowly whisk egg and beer together.
• Mix dry batter ingredients into wet ingredients until smooth.
• Heat 1/3 inch peanut oil in large, deep skillet.
• Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil.
• After several minutes, flip the shrimp. Fry until golden-brown on both sides.
• Transfer to a paper-towel lined plate to drain.
• Serve warm with dipping sauce.

BEER BATTERED SHRIMP

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 ¾ tsp (or more, if you like) 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 (350F/180C) 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.

BEER-BATTERED SHRIMP

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.

PAULA DEEN'S FIERY CAJUN SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

BEER-BATTERED FRIED SHRIMP

Steps:

• Butterfly the cleaned shrimp so that they will look larger: hold them so that the underside is up; slice down its length, almost to the vein, to form the hinge.
• Spread and flatten to form the butterfly shape.
• Make a batter by mixing together the flour, beer, egg, sugar, and salt.
• Use a deep fryer and heat a few inches of peanut oil to 375*F.
• Dip the shrimp into the batter and fry until golden brown; drain on paper towels.
• Serve hot.

PAULA DEEN BEER BATTERED FISH AND CHIPS

Steps:

• In a Dutch oven, heat oil to 375 degrees F.
• Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
• Hold in low oven to keep warm while cooking the fish.
• Preheat oven to 225 degrees Farenheit.
• Batter:.
• In a large bowl, pour in 1 bottle of beer.
• Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
• Pat fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
• Coat pieces of fish in beer batter and slide into oil as coated.
• Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
• Transfer to a paper towel-lined baking sheet and keep warm in oven.
• Fry remaining fish in batches, returning oil to 375 degrees F between batches.
• Serve fish with French fries.
• Mix ingredients together and store in an airtight container for up to 6 months.