1 cup flour
1 tbsp. paprika
1/2 tsp. salt
12 oz. can or bottle beer
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
Vegetable oil
2 lb. shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (recipe on bottom)
In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at least 1 hour. In large heavy sauce pot or deep-fryer, heat about 3 inches oil over medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately with Creole Tartar Sauce. Makes 8 servings.
Creole Tartar Sauce
2 hard-boild egg yolks
1/2 cup vegetable oil
1 teaspoon French-style mustard
1/2 teaspoon salt
1 tablespoon minced sweet pickles
1 tablespoon vinegar
1 tablespoon mayonnaise
dash of red pepper
1 tablespoon minced onion
Stir the egg yolks in a bowl until smooth, drop the oil in slowly, and stir
in the mustard and salt. Add the pickles and vinegar. Stir in the mayonnaise and add the red pepper and minced onion
