Beer Battered Shrimp with Remoulade

By cserumga

Per serving: 598 cal, 37g total fat, 153mg chol, 968 sodium, 40g carb, 1g fiber, 20g protein

Ingredients

• Remoulade:
• 1/2 cup mayonnaise
• 1/4 cup chopped scallions
• 1 Tbsp chopped fresh parsley
• 1 Tbsp capers
• 1 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/4 tsp anchovy paste
• Salt and pepper to taste
• Shrimp:
• Canola oil
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 bottle cold beer, such as lager (12 oz)
• 1 lb large shrimp, peeled and deveined, tails left on
• Salt to taste

Preparation

Step 1

For the remoulade, puree mayonnaise, scallions, parsley, capers, lemon juice, Dijon, honey, and anchovy paste in a food processor until smooth; season with salt and pepper.

For the shrimp, heat 1 inch oil in a saute pan over medium-high heat to 360F.

Combine flour, conrmeal, cayenne, 1/2 tsp salt, and 1/2 tsp black pepper; whisk in beer.

Pat shrimp dry with a paper towel. Dip shrimp into batter to coat.

Fry shrimp, in four batches to avoid overcrowding, until golden, about 3 minutes per batch. Transfer shrimp to a paper towel lined plate and season with salt. Serve with remoulade.