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Fried Jumbo Shrimp in Crispy Beer Batter
Written By: Chef Ruth Van Waerebeek

Fried Jumbo Shrimp in Crispy Beer Batter

Fried Jumbo Shrimp in Crispy Beer Batter
with Spicy Cilantro Tartar Sauce

20 jumbo shrimp, peeled and deveined
3/4 cup flour
1/2 cup Stella Artois (or Hoegaarden, Leffe-Blonde, Belle-Vue Gueuze)
1 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon vegetable oil
pinch of cayenne pepper
1/2 teaspoon freshly grated nutmeg
1 egg, separated
flour for dredging
vegetable oil for deep frying

In a mixing bowl, combine all the ingredients except for the egg whites.
Let the batter rest for about 30 minutes. Just before serving, add a pinch
of salt to the egg whites and beat them until they form stiff peaks, and
gently fold them into the beer batter.

Heat the oil to 360 degrees F in a deep fryer or wok. Coat the shrimp
lightly in flour. Stir the batter, then dip the shrimp, allowing excess
batter to drip off. Fry the shrimp in batches just until crisp and golden.
Keep shrimp warm in a bowl lined with paper towels. Serve immediately.

Spicy Cilantro Tartar Sauce

11/2 cup mayonnaise
1 finely chopped hard-cooked egg
1/2 Tablespoon finely minced cornichons
1/2 Tablespoon finely drained capers
1/2 Tablespoon finely minced shallots
1 Tablespoon finely minced cilantro
1/2 Tablespoon finely minced jalapeno pepper (more or less to taste)
1 Tablespoon fresh lemon juice

In a small bowl, combine all the ingredients until well blended.
Refrigerate until ready to serve with hot shrimp. Serve with Stella
Artois, the perfect accompaniment to any savory fried dish.

~ Chef Ruth Van Waerebeek


Labatt USA's imported Belgian beers (Stella Artois, Hoegaarden, Leffe and
Belle-Vue) are available at most Greater Boston liquor stores that carry
specialty imports

Labatt USA in Manchester, NH (603) 644-2244


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