Spaten’s Lager pairs best with German cheeses, salad, pork, fish and shell fish.
Prep time: 15 minutes
Cook time: 20 minutes
1 cup Spaten Lager
3.5 tsp Creole seasoning (divided use)
1.25 cup all-purpose flour
2 Tbsp baking powder
48 large raw shrimp (peeled, de-veined)
Oil for deep-frying
2 cups orange marmalade
¼ cup Creole or Dijon mustard
3 Tbsp shredded horseradish
Combine eggs, Spaten Lager beer, 1 tsp Creole seasoning, flour and baking powder. Blend well.
Season shrimp with remaining seafood seasoning
Dip the shrimp in the Lager batter.
Fry shrimp a few at a time in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1.5 inches deep. Fry shrimp until golden brown.
Remove shrimp and drain on paper towel.
Serve with sweet and tangy dipping sauce.
Blend together the orange marmalade, Creole or Dijon mustard and horseradish.
Makes 6 servings.
[Kris - kin - dill - mart]
A famous, open air, Christmas market in Munich, Germany where traditional German crafts, sweets, food, mulled wine and other delights are available for purchase.