Best Paula Deens Beer Battered Shrimp Recipes

The Lady and Sons Beer-Battered Fried Shrimp image

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 5

Steps:

Using a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for 2-3 hours. Dip the shrimp in the batter and fry at 350 °F for approximately 2 to 3 minutes. Drain shrimp on paper towels.

Paula Deen's Fiery Cajun Shrimp image

Provided by JKRunning

Categories Cajun

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended Texas Pete)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

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.

Nutrition Facts : Calories 727.6, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1508.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.1, Protein 58.8

Paula Deen Beer Battered Fish and Chips image

Provided by Iron Woman

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 large baking potatoes, cut into French fry strips
1 (12 ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon house seasoning, recipe follows
1 1/2 lbs cod fish fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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.