Today on the Rhode Show we learned how to make Sautéed Beer Batter Shrimp with Tartar Sauce with cookbook author and TV personality Sara Moulton.
Sautéed Beer Batter Shrimp with Tartar Sauce
Makes 4 to 6 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
- One 12-ounce bottle beer
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon Dijon mustard
- Kosher salt
- Tartar Sauce (recipe follows) or soy sauce
- 3 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- Freshly ground black pepper
- Preheat the oven to 300°F. Whisk together 1 cup beer, 1 cup flour, the mustard, and 1/4 teaspoon salt until just smooth. Strain the batter into another bowl and let stand for 10 minutes. Reserve the extra beer. Meanwhile, make the Tartar Sauce.
- Put 1/3 cup flour into a pie plate lined with wax paper or parchment. Check the batter; it should have the consistency of a thick pancake batter. If it seems too thick, whisk in up to 1/4 cup more beer.
- Heat 1 ½ tablespoons of the oil in a large stick resistant skillet over medium-high heat. Working with half the shrimp at a time, toss them in the flour, lifting the wax paper on both sides to move them around. Transfer the shrimp to a strainer and shake off the excess flour. Coat the shrimp with the batter letting the excess drip off and add them to the skillet. Cook them, turning once, for 1 to 2 minutes per side, or until they are golden. (Most of the batter will stay on the side you first put down in the skillet.)
- Sprinkle the cooked shrimp with salt, transfer them to a baking sheet and keep them warm in the oven while you cook the remaining shrimp in the remaining oil. Serve with the Tartar Sauce or soy sauce for dipping.
- Whisk together 3/4 cup mayonnaise , 1/4 cup finely chopped dill pickle, 1 trimmed and chopped medium scallion, (about 2 tablespoons),1 tablespoon drained capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon hot sauce.