In a medium bowl, stir together the flour, paprika and salt. Whisk in the beer, Worcestershire sauce and red pepper sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beer batter. Fry for 1-2 minutes or until the shrimp are golden. Drain on paper towels. Serve with Creole Tartar Sauce. Serves 8. From the files of Al Rice, North Pole Alaska. Feb 1994 Posted to MM-Recipes Digest V3 #335 From: BobbieB1@aol.com Date: Sat, 7 Dec 1996 10:53:31 -0500
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|Serving Size: 1 Serving (1829g)|
|Recipe Makes: 1|
|Calories from Fat: 243 (12%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 2042.9mg||629 %|
|Sodium 3598.4mg||124 %|
|Potassium 3227mg||85 %|
|Total Carbohydrate 129.5g||38 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 118.3g|
|Protein 290g||414 %|
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Calories per serving: 2074
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