At least 3 hours ahead of time (or early in the day), prepare batter: place flour in large, shallow bowl. Then stir in beer, salt and 1 Tsp oil until smooth. Cover & set aside at room temperature. When ready to fry, prepare Hot Beer Mustard & set aside. Then, in a deep, heavy saucepan, heat 4 inches oil to 375. Meanwhile, stir egg yolk, cilantro, parsley, jalapenos (or 2 tsp Pequin Quebrado) and chives into batter. When oil is hot, beat egg white until stiff and fold carefully into batter. Dip shrimp into batter, lower into hot oil and fry until golden, drain well. Keep cooked shrimp warm in 250 degreen oven on paper-towel lined baking sheet. Accompany with Hot Beer Mustard: Vigorously stir together mustard and beer (add more beer if necessary achieve desired consistency.) Let stand 20 minutes before serving. Add salt if desired. From the
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1796 (96%)|
|Amt Per Serving||% DV|
|Total Fat 199.5g||266 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 126.5g|
|Polyunsanturated Fat 55.7g|
|Cholesterol 0mg||0 %|
|Sodium 202.5mg||7 %|
|Potassium 175.1mg||5 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.7g|
|Protein 6.2g||9 %|
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Calories per serving: 1866
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