Posted on January 27th, 2012 | Filed under Episode 218
Makes 4 to 6 Servings
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 1/2 tablespoons vegetable oil in a large stick resistant or nonstick 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 Asian Dipping Sauce or soy sauce for dipping.
Asian Dipping Sauce
How many shrimp are in a pound? Now that is a question that does not have a short answer. Shrimp are marketed in many forms. You can get them in the shell, shelled except for the tail, fully shelled and ready to eat, to name a few. Although the price of shrimp on the wholesale market is set by the number of shrimp per pound, in retail the categories vary from market to market. A rule of thumb for shrimp is that you will get about 10 colossal, 11 to 15 jumbo, 16 to 20 extra large, 21 to 30 large, 31 to 35 medium, or 36 to 45 small raw shrimp in their shells per pound. If the shrimp are partially or fully shelled, you will get up to 20 percent more shrimp in the pound, but they will be more expensive.
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