Beer-battered Shrimp with Lemon and Parsley Aioli
By Tested and perfected in the Sur la Table kitchen
Beer-battered Shrimp with Lemon and Parsley Aioli
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 servings
- 1 cup all-purpose flour
- 1-¼ pounds shrimp
- 1-½ teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon baking powder
- 8 ounces beer
- 3 cups peanut oil for frying
- Flour for dusting
Lemon-Parsley Aioli
- 2 cloves garlic, coarsely chopped
- ¾ cups mayonnaise (homemade preferred)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons flat-leaf parsley, finely chopped
- Kosher salt and finely-ground black pepper
A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.
In a medium-size bowl, combine the flour with the cayenne, salt, sugar, and baking powder. Make a well in the center of the mix, and pour all the beer in at once and whisk until smooth. Set aside for approximately ½ hour.
To make the aioli:In the bowl of a food processor, place the garlic cloves, lemon juice and lemon zest and blend until smooth. Add the mayonnaise and blend until thoroughly combined. Taste and adjust seasoning with salt and pepper. Transfer to a small bowl and mix in chopped parsley.
Frying the shrimp:In a large saucepan, heat the oil to deep-frying temperature, 350 degrees. To test the oil, sprinkle a few drops of batter into the oil. When the batter rises to the surface, the oil is ready. Toss the shrimp into the dusting flour; coat evenly and shake off any excess. Place shrimp, one at a time, into the batter, then into the oil. Fry until the shrimp is lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
To serve: place cooked shrimp on a serving platter and serve with aioli on the side as a dipping sauce.
In a medium-size bowl, combine the flour with the cayenne, salt, sugar, and baking powder. Make a well in the center of the mix, and pour all the beer in at once and whisk until smooth. Set aside for approximately ½ hour.
To make the aioli:In the bowl of a food processor, place the garlic cloves, lemon juice and lemon zest and blend until smooth. Add the mayonnaise and blend until thoroughly combined. Taste and adjust seasoning with salt and pepper. Transfer to a small bowl and mix in chopped parsley.
Frying the shrimp:In a large saucepan, heat the oil to deep-frying temperature, 350 degrees. To test the oil, sprinkle a few drops of batter into the oil. When the batter rises to the surface, the oil is ready. Toss the shrimp into the dusting flour; coat evenly and shake off any excess. Place shrimp, one at a time, into the batter, then into the oil. Fry until the shrimp is lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
To serve: place cooked shrimp on a serving platter and serve with aioli on the side as a dipping sauce.