2 Cup Ice cubes	-peaks
1 Cup Club soda	¾ Lb Large shrimp, shelled and
6 Oz Turbo Dog -, (dark Abita	-deveined
-beer)	Oil, for deep frying
(or any dark beer)	=== GARNISH ===
1 Cup Flour, plus	1 Cup Tartar sauce of your choice
¼ Cup Flour, for dredging	Parsley sprigs
1 Tsp Salt	Lemon wedges
8 Egg whites, beaten to soft

Preheat fryer to 350 degrees or place enough oil in a heavy saute pan
to come half way up the side of the pan. Heat the oil until a fry
thermometer registers 350 degrees. In a large bowl place the ice
cubes, club soda, and beer, let it sit for 2 hours. Strain out any
remaining ice cubes. Place the flour and salt in a medium bowl. While
stirring gently, add enough of the beer mixture to the flour so that
a thick batter is made. You want the batter thick enough to stick to
the shrimp. Fold in the beaten egg whites. Dredge the shrimp in the
1/4 cup of flour, shaking off excess flour and dip them into the
batter. Deep fry the shrimp for 2 to 3 minutes or until crisp and
golden, drain on a towel, and serve with the tartar sauce, parsley,
and lemon wedges. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.