Batter-fried Shrimp

Preparation info
  • 4 to 6

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • pounds shrimp
  • Beer batter
  • tablespoons cornstarch


  1. Peel and devein the shrimp but leave the last tail segment intact. Refrigerate until ready to use.
  2. Prepare the beer batter well in advance.
  3. Combine the shrimp with the cornstarch, sherry, parsley, and salt to taste.
  4. When ready to cook, heat the oil. Add a few shrimp at a time to the batter and, using a two-pronged fork, drop them, one at a time