Shrimps with Two Sauces

My family and I love shrimps, all kinds, and we eat a lot of them with good conscience. They are a good source of protein, and have many minerals and vitamins-including D-vitamins. You can eat lots of them without being punished by the bathroom scales. If you buy them frossen, be sure and thaw them in the refrigerator 4-5 hours before preparing them. If you buy them with whole, you will need to de-shell them. Start by holding the middle of the shrimp with one hand and pull the head off. Then pull the tail off. Remove the middle of the scales together with any roe. The recipe that follows may not be calorie friendly, but it sure taste good.


CRISPY BEER BATTERED SHRIMP

1 dozen fresh or frozen shrimps, shelled and deveined.

Batter 
1 cup/2dl flour

3/4 tsp. baking powder

4 tbsp. milk

1/2 tbsp. rapeseed oil or olive oil

Pinch of salt

2 eggs, lightly beaten

1 tbsp. melted butter

1 cup/ 2 dl warm beer

vegetable oil for frying

To make batter, combine flour, baking powder, salt and pepper. Whisk eggs, butter and beer into the flour mixture.

To make shrimps, if using frozen shrimps, defrost them. De-shell and devin then pat dry with kitchen paper.

Heat the oil in a large pot. Dip shrimps in batter og drop them into the hot oil 3-4 at a time. Frying time can variere alt after how big they are -2-3 minutes. Remove clumps of dej in the oil as you go.

Garlic Mayonnaise

2 fresh yolks or 1 whole egg**

4 tsp. apple cider vinegar

¼ tsp. salt

pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup/2 dl of rapeseed/corn oil

½ cup/1 dl sliced spring onions and 1 minced garlic clove

Hot Sauce with Horseradish

½ cup/1 dl tomato puré

½ cup/1 dl chilisauce

2 tbsp. prepared horseradish

1 tbsp. Dijon mustard

1 tbsp. lemon juice

1 tbsp. apple cider vinegar or white wine vinegar

½ tsp. salt

pepper

2-3 drops hot sauce after taste

Combine all the ingredients in a bowl. Place in the refrigerator indtil it should be used.

:To make shrimps, if using frozen prawns, defrost them. De-shell and devein then pat dry with some kitchen paper.


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