Comments on: Bridget Makes: Beer-Battered Shrimp

By: Blake Makes - a food blog in New Orleans » Blog Archive » Chef Bradley Gourmet Creations + Giveaway Now!

Tue, 13 May 2008 11:00:47 +0000

[...] the shrimp (left) we blogged about a few weeks ago? Well, I dipped my shrimp in the Lean Mean Ketchup and the Sweet Zing BBQ [...]

By: Holly

Holly — Fri, 18 Apr 2008 04:07:32 +0000

Yay! I just stopped by to visit and it is the answer to the question I had this morning of where to find a good recipe for beer battered shrimp. Perfect, thanks!

By: CessC

CessC — Mon, 14 Apr 2008 15:59:08 +0000

This is how I make coconut shrimp! I too love how light it is

By: Rachel

Rachel — Sun, 13 Apr 2008 18:25:22 +0000

This recipe is almost like the recipe I use. I love how letting the batter sit and rest really does make it so light and airy. Ive never thought to fry shrimp this way, but I think I may need to give it a try.

By: Carrie

Carrie — Thu, 10 Apr 2008 16:20:49 +0000

Arrrggghhh,
That looks sooooo dang good! I am having shrimp for dinner now! Thanks
Carrie
http://fieldsofcake.blogspot.com

By: Ally

Ally — Wed, 09 Apr 2008 01:55:58 +0000

That looks fabulous! I actually have some LA shrimp to use up (got at the Westwego market). Perfect recipe!

By: Bellini Valli

Bellini Valli — Tue, 08 Apr 2008 12:45:27 +0000

The shrimp looks like a tempura batter which is light and crispy. Thanks for the recipe Bridget:D

By: Bridget

Bridget — Mon, 07 Apr 2008 23:23:23 +0000

Chicken Fried Gourmet- My “dipping sauce” is what I’ve eaten since I was a kid- ketchup mixed with mustard. Sort of embarrasing to admit, but I can’t eat these with anything else; it just doesn’t seem right. Maybe Blake can come up with something.

T- The type of beer doesn’t really matter. I used Abita Amber in this batch because that’s what we had in the fridge. My parents always use good ole’ Budweiser, because that’s what my dad drinks. Ironically, I also figured out that the type of flour might not matter too much; I was running low, so I used a little bit of cake flour. I think the most important thing is that everything is really cold when you batter.

By: Gumbeaux Gal

Gumbeaux Gal — Mon, 07 Apr 2008 17:09:58 +0000

Mmm mmm mmm! Bridget, those shrimp look light, crunchy and delicious!

Thanks for sharing the recipe. I have not been 100% happy with my own beer batter efforts. I’m gonna give this a try!

By: Susan

Susan — Mon, 07 Apr 2008 16:27:41 +0000

Yum. I know what I’m making with the shrimp in the freezer.
BTW, what do you do with the egg yolks? Do you use them or just the whites?