Beer Battered Shrimp with Sauce Russe



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April 16, 2004 recipe from Chef Chris Manning:

For the batter:

2 ½ cups flour
1 - 12oz can of beer (your choice)
1 tsp. Salt
¼ cup vegetable oil
2 egg whites

Blend all ingredients until smooth.

For the sauce:

1 cup mayonnaise
2 tbsp. Hot chili paste
2 tbsp. Chopped Spanish olives
2 tbsp. Sweet pickle relish
2 scallions, minced
1 tbsp. Minced capers
1 tbsp. Fresh chopped parsley

Combine all of the ingredients and mix well. Sauce will keep for two weeks if refrigerated.

For the shrimp:

24 U-15 Shrimp (peeled and deveined)
2/3 cup flour
½ tsp. Salt
1 ½ tsp old bay seasoning

Mix the flour, salt and old bay seasoning together and add the shrimp. Coat well and begin dipping the shrimp into the batter by the tail. Fry in 375 degree oil until just browned. Serve over shredded lettuce with lemon wedges and the Sauce Russe.