Champagne Battered Shrimp
Batter up! The perfect festive app or side for the holidays, these champagne-battered shrimp and light, fluffy and perfectly crispy.
Champagne Battered Shrimp
PS Seasoning Chef
6
30 minutes
15 minutes
American
Appetizer
Batter up! The perfect festive app or side for the holidays, these champagne-battered shrimp and light, fluffy and perfectly crispy.
Ingredients
- 2 LB – Jumbo Shrimp (Peeled and deveined)
- 1 – Eggs
- 1 Cup – Champagne
- 1 ¼ Cup – Flour
- 2 tsp – Black Gold
- 1 Cup – Flour
- Lemons for garnish
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- 1 Cup – Mayo
- ¼ Cup – Capers, Chopped
- 2 TB – Fresh Dill, Chopped
- ¾ oz – Lemon Juice
- 1 tsp – Black Gold
Directions
- Make the tartar sauce by combining the listed ingredients, adjust the seasoning to your liking.
- Make the champagne batter by lightly beating the eggs in a bowl and then adding in the champagne.
- Once it’s well mixed whisk in 1 ¼ cup flour until the mixture is smooth.
- Preheat the fryer to 350 degrees.
- Add 1 cup flour to a bowl for dredging.
- While holding the tail, dredge the shrimp in flour. Then dunk the shrimp in the champagne batter, stirring and twisting them around to get well coated in batter.
- Dip the shrimp into the hot oil, while still holding the tail. Hold there for 10 seconds before releasing into the oil. This will help prevent the shrimp from sticking to the bottom.
- Fry for 4-7 minutes until golden brown and cooked through.
- Serve with a garnish of chopped dill and wedges of lemon and of course a side of tartar sauce.
- Enjoy!
