This shrimp really knows how to party—there’s a boilermaker (that’s a shot of whiskey and a beer) in it!

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Credit: Photography by Tara Donne

Recipe Summary test

Servings:
4
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Ingredients

Fried Shrimp
Sauce
Corn

Directions

Instructions Checklist
  • Rinse the shrimp; drain. Preheat the oven to 275°.

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  • In a tabletop fryer or large Dutch oven, heat the oil over medium-high until a deep-fry thermometer registers 360°.

  • In a large bowl, whisk the flour, cornstarch, baking powder, granulated garlic, granulated onion, and salt. Gradually whisk in the beer.

  • 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.

  • 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.

  • 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.

  • 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.

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