Serve these crunchy little appetizer bites with shrimp sauce for dipping.
6 cups water
1 pound unpeeled, medium-size fresh shrimp
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
2 large eggs
1/4 cup light or dark beer
1 medium onion, minced
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1/2 teaspoon dried thyme
- Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill.
- Peel shrimp, and devein, if desired. Coarsely chop shrimp.
- Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in shrimp, onion, and next 3 ingredients. Cover and chill 2 hours.
- Pour oil to a depth of 5-inches into a Dutch oven; heat to 375°F (190°C). Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels.
Makes 8 appetizer servings.