Recipe by Rachael Ray
1 1/2 lb. peeled and deveined large shrimp (about 28 shrimp), tails on
Safflower, vegetable, or canola oil (about 5 to 6 cups), for frying
1 1/2 cups flour
2 tbsp. cornstarch
1 tsp. baking powder
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. salt
1 bottle (12 oz.) lager beer
5 tbsp. butter
2 to 3 large cloves garlic, finely chopped or grated
1 shot (1 1/2 oz.) bourbon whiskey
About 1/3 cup hot sauce (I like Frank’s RedHot)
About 2 tsp. Worcestershire sauce
4 large ears corn, husked and rinsed
6 tbsp. butter, at room temperature
1 cup smoked blue cheese (I like Oscar’s Smokehouse) or other blue cheese, crumbled
2 tbsp. finely chopped fresh chives or scallions
1 tbsp. finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped fresh thyme
2 cloves garlic, grated or pasted
Salt and pepper
Chopped celery leaves, for garnish
1. Rinse the shrimp; drain. Preheat the oven to 275°.
2. In a tabletop fryer or large Dutch oven, heat the oil over medium-high until a deep-fry thermometer registers 360°.
3. In a large bowl, whisk the flour, cornstarch, baking powder, granulated garlic, granulated onion, and salt. Gradually whisk in the beer.
4. Working with about 7 shrimp at a time, dunk the shrimp in the batter. Fry until deep golden brown, about 5 minutes per batch; return the oil to 360° between batches. Transfer to a wire rack set inside a rimmed baking sheet to drain and keep warm in the oven.
5. For the sauce, heat a large skillet over medium. Add the butter and let it melt. Add the garlic and swirl for a minute. Remove from heat. Add the bourbon. Return the pan to heat. Add the hot sauce and Worcestershire and swirl until the sauce reduces slightly, about a minute.
6. Meanwhile, for the corn, heat a grill, grill pan, or cast-iron griddle over high. Grill the corn until charred in spots, 8 to 10 minutes. In a small bowl, mix the butter, cheese, herbs, and garlic; season with salt and pepper. Slather the corn with the blue cheese butter.
7. Transfer the fried shrimp to a large bowl. Douse with the sauce. Toss until coated. Transfer to a platter. Garnish the shrimp with the celery leaves. Serve immediately with the corn.