Kiddo is not a big fan of Fridays in our house. Sure, he enjoys grilled cheese and tomato soups. He even likes Tuna Melts and meatless pastas. When it comes to most things that swim, he’s not always a fan. He’ll eat squid but not necessarily want salmon. That said, this simple battered shrimp received Kiddo approval.
When it comes to battered and fried, Hubby has always been a fan. When we get to get out at a seafood joint (which isn’t often), he’ll usually get deep fried prawns or beer-battered Halibut and fries. When I made these super easy beer battered shrimp, he was thrilled. Hubby said I could make these anytime.
I gotta agree, the guys have great taste. This was so easy and perfect for a casual Friday Night supper.
Oh, and I almost forgot – today is the official unofficial V-J Day. (Victory over Japan). On this day in 1945, news broke that Imperial Government of Japan agreed to surrender. In Europe, the date was August 15 due to the time zone, but regardless, the celebrations that broke out were no less zealous. Officially, the terms of surrender would not be signed until September 2, 1945. So V-J Day is celebrated on two different days. The day the news broke that the war was coming to an end, and the day the Japanese officially surrendered. In recognition of this day, I’ve included an optional Asian Dipping Sauce. Enjoy!
1 lb large Shrimp
4 tablespoons Bisquick Mix
Vegetable oil as needed
1 cup Bisquick Mix
1/2 cup Beer
Kosher Salt to taste
Tartar or Cocktail Sauce as desired
Asian Sauce, optional below
Thaw, peel and devein the shrimp. Pat dry. Lightly toss shrimp with 4 tablespoons of Bisquick, set aside.
Mix 1 cup Bisquick Mix with beer and egg in a bowl. Season with salt. Holding the shrimp by the tail, dip shrimp into batter. Use a spoon to fully coat the shrimp, letting excess drip into bowl. Place battered shrimp on a wire rack over a rimmed baking pan to catch any drippings. Let stand while the oil is heated.
Heat oil (at least 2 inches deep) in heavy saucepan or deep fryer to 350 degrees.
Fry shrimp in batches about 4 minutes, gently turning as needed until golden brown; drain on paper towels. Take cake not to overcrowd the fryer.
Fill small dipping bowls with a selection of dipping sauces. Place bowls in the center of each plate. Arrange shrimp on plates, serve with fries if desired.
Sweet-Spicy Asian Dipping Sauce
1 Fresno Chile or Jalapeno Pepper
1 bunch Green Onions
1/4 cup Sweet Chili Sauce
2 tablespoons Soy SAuce
2 tablespoons Rice Wine Vinegar
3 teaspoons toasted (dark) Sesame Oil
2 tablespoons Sesame Seeds
Split pepper in half lengthwise. Finely mince half of the pepper, thinly slice the other half. Set aside. Finely chop green onions, Set aside.
Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.