Ingredients
2 cups self-rising flour
1-2 tsp. garlic powder (or more to taste)
1-2 tsp. course-ground black pepper (or more to taste)
1-2 tsp. Old Bay seasoning (or make your own)
1 - 12 oz. bottle or can beer (any kind)
1-2 lbs. large shrimp
Method
Mix flour and next 3 ingredients together; reserve about 1/2 cup flour mixture and set aside. Meanwhile whisk in beer to the remaining flour mixture and let batter sit 30 minutes or so (it will get a little bubbly). Whisk batter again, just slightly right before using. Dredge shrimp, a few at a time, in reserved flour mixture and dip shrimp in batter, allowing excess to drip off; immediately place in hot oil (350-375 degrees - do not overcrowd fryer) and fry several minutes or until batter is puffy and shrimp are cooked through (approx. 3 minutes). Keep shrimp warm in 200 degree oven while frying the remaining shrimp. Serve immediately with you favorite sauce.
Notes - This batter is very light and delicate so it doesn't overpower the shrimp at all.
Cocktail sauce
1/3 cup ketchup
1-2 tsp. horseradish
1 tsp. lemon juice
Tartar sauce
1/3 cup mayonnaise
2 tbls. pickle relish
1-2 tbls. minced onion (optional)
dash or 2 of Worcestershire sauce
Remoulade
Sauce
1 cup mayonnaise
2 teaspoons lemon juice 3 teaspoons chopped parsley
1 tablespooon Worcestershire Sauce
1/2 cup ketchup
1 teaspoon horseradish
1 dash paprika
Enjoy,
Mary