Shrimp-Beer Puffs & Mustard Sauce

2 lbs Fresh or frozen shrimp or 1½ lbs peeled and deveined frozen shrimp
1 C Flour
2 tsp Paprika
pinch Cayenne
1 tsp Salt
1½ C Beer (12 oz.)
Peanut oil

1. Clean shrimp, if necessary. If frozen, let thaw on paper towels.
2. Combine flour and seasoning in mixing bowl. Gradually beat in beer until batter is quite thin.
3. Dip shrimp first in additional flour and then into beer batter.
4. Deep fry in peanut oil at 400° for 2 minutes.
5. Serve hot with mustard sauce.

Mustard Sauce
2 tsp Cornstarch

1 tbsp Dry mustard
1/2 tsp Salt
Pepper sauce to taste
1½ tsp Sugar
2 tbsp Salad oil
2/3 C Milk
1 Egg yolk
1 tbsp Vinegar

1. Blend together cornstarch, mustard, salt, sugar, pepper sauce, salad oil and milk in a small saucepan. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.
2. Beat egg yolk with vinegar. Gradually stir into cooked sauce.
3. Return to heat and cook 1 minute, stirring constantly.
4. Serve hot or cold.

(Sauce will keep in refrigerator.)

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