Saturday, September 4, 2010

New England Fried Shrimp

I made New England Fried Shrimp for dinner last night, accompanied by corn on the cob and a simple salad of little gem lettuce and tomatoes. Tonight we're making homemade pizza, so I'll post the recipe for that in the next couple days.

The recipe comes by way of Eating Well magazine.

New England Fried Shrimp


1 cup pale ale, or other light-colored beer
1 cup whole-wheat pastry flour or all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
1 pound raw shrimp, (13-15 count), peeled and deveined, tails left on
Freshly ground pepper, to taste
    Note: I had to use non-tailed shrimp that were probably 20-25 count, so I doubled them up to 2 shrimp per batter dip - not so pretty, but they still tasted good. Raw tail-on shrimp is difficult to find here in Norn Iron and much more expensive.


    1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
    2. You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
    3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.


    Per serving: 213 calories; 9 g fat (1 g sat, 5 g mono); 172 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 351 mg sodium; 210 mg potassium.

    Nutrition Bonus: Selenium (61% daily value), Iron (15% dv).

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