Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
40 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked. 

Preheat the oven to 250 degrees F. 

Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

Cook's Note

This is the simplest and best batter recipe. I use it at the restaurant all the time.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Shrimp Cocktail

Recipe courtesy of Food Network Kitchen

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Crab and Shrimp Dip

Recipe courtesy of Sandra Lee

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Bacon Wrapped Pineapple Shrimp

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories