1/2 cup flour,all-purpose
1/2 cup beer
1 tsp salt
1 1/2 lb shrimp,large
1 salad oil
Directions
1. In small bowl, mix flour, beer, and salt.
2. Shell and devein shrimp; rinse with running cold water and pat dry
with paper towels.
3. In 2-quart saucepan over medium heat, heat 2 inches salad oil to
375'F on deep-fat thermometer (or heat oil in deep-fat fryer set at
375'F).
4. Dip shrimp, one at a time, into batter and drop into hot oil. Fry
shrimp until lightly browned, turning shrimp once, about 1 minute.
Drain shrimp on paper towels.
Servings: 6 servings
Beer-Batter Fried Shrimp Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Seafood; Shrimp
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the far past, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius created a number of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and desserts, something that is very familiar to us today. He also informs us how the cooks of his times made use of many aromatic flavours, including some that we all recognise for example basil, rue and dill. Moving on, we find some recipe books published in the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that appears on menues today, but rather accounts of the types of meals enjoyed by the nobility of the period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in recipe books, some of which are now in private cookery archives. By the advent of the 1900s, cookbooks were in great demand, as a result of better eduction, leisure time and having more money to spend. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beer Batter Fried Shrimp recipe.
