Receta New England Style Pan Fried Shrimp
This New England Style Pan Fried Shrimp is a favorite and fun dish for any night of the week.
- New England Style Pan-Fried Shrimp
- ½ cup pale ale, or other light-colored beer
- ½ cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 1 tablespoon canola oil, divided
- ½ pound raw shrimp, (about 20-24 shrimp)
Whisk beer, flour, mustard, red pepper and 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 ½ 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 don’t touch.
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 ¼ teaspoon salt and pepper and serve immediately.
3.2.2310
There is something about crunchy that is so appealing to me. Like granola kind of crunchy. Ya know what I mean.
If am going to fry anything it’s going to be pan-fried in just a little bit of oil and it has got to be shrimp.
Seriously folks. These shrimp boys are special.
Ahh, the simple life. Well life is not so simple, but these will make your day a breeze.
Now, to sit back relax and enjoy the rest of my day.
Thanks for stopping by and have a great day.
Marlene
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