New England Fried Shrimp

Provided by provided by EatingWell
Prep Time 20 Minutes
Cook Time 20 Minutes
Level Easy
Serves 6

Even cutting back on the tons of oil traditionally used for frying,
these shrimp are still golden brown, crispy and delicious! Serve with:
Tartar sauce, lemon wedges and a green salad to round out the meal.

New England Fried Shrimp

1 cup pale ale or other light-colored beer
1 cup whole-wheat pastry flour or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp (13-15 per pound), peeled and deveined, tails
left on (see Shopping Tip)
Freshly ground pepper to taste

Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until
smooth. You'll need to cook the shrimp in two batches. Wait to batter the
second batch until the first is cooked. For the first batch, heat 1
tablespoon oil in a large nonstick skillet over medium-high heat. Hold
shrimp by the tail and dip in the batter one at a time. Let any excess
batter drip off, then add the shrimp to the hot oil, making sure they
aren't touching. Cook, turning once and adjusting the heat as necessary to
prevent burning, until golden brown on the outside and curled, 3 to 4
minutes total. Transfer to a platter. Wipe out the pan. Add the remaining
1 tablespoon oil to the pan and heat over medium-high. Batter and fry the
remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon
salt and pepper and serve immediately.

Shopping Tip: Shrimp is usually sold by the number needed to make one
pound. For example, 21-25 count means there will be 21 to 25 shrimp
in a pound. Size names, such as large or extra large, are not
standardized, so to be sure youre getting the size you want, order by
the count (or number) per pound. Both wild-caught and farm-raised
shrimp can damage the surrounding ecosystems when not managed
properly. Fortunately, it is possible to buy shrimp that have been
raised or caught with sound environmental practices. Look for fresh or
frozen shrimp certified by an independent agency, such as Wild
American Shrimp or Marine Stewardship Council. If you cant find
certified shrimp, choose wild-caught shrimp from North Americaits
more likely to be sustainably caught.


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