Last of The Summer Ale with Shrimp

So, summer is winding down here, and one of the things that goes away with the long daylight hours, is the summer ale from Blue Point brewery. So, before the taps run dry, there is one more shrimp fry to host. Let’s grab the summer ale, and the flaked coconut, pour a finger or two of rum and cook it up!

Here’s what you’ll need:

  • 24 shrimp
  • 2/3 cup Blue Point Summer Ale
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. And enjoy the last of the summer ale… and look forward to the Oktoberfest lagers.

Coconut Shrimp

Coconut Shrimp

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