Shrimp Tempura

Batter

• 3/4 cup all-purpose flour
• 6 tablespoons fine cornmeal
• 1/2 teaspoon salt
• black pepper to taste
• 1 egg
• 1 teaspoon minced garlic
• 6 tablespoons water
• 1/2 cup beer

Marinade

• 1 tablespoon cajun seasoning
• 1/8 cup Worchestershire sauce
• 1 teaspoon hot sauce

Two hours before cooking, clean and peel 8-10 large uncooked shrimp per person, leaving the tails on. Butterfly the shrimp, and put into a bowl containing the marinade mixture. Refrigerate until time to cook, mixing occasionally.

Make the batter at least 1/2 hour before using. Mix dry materials in a large bowl, then whisk in the egg, water, and beer. Mix completely and let stand.

Using a deep fryer (we use a "Fry Daddy" sized fryer), bring the oil to 375 degrees.

Cook shrimp 6 at a time. Holding the tail, dredge each shrimp in the batter, completely covering all except the tail. Shake lightly to remove excess batter and drop carefully into the oil. Cook for 3 minutes. Don't overcook!

Drain shrimp and place on a rack over a cookie pan in a 275 degree oven.

Repeat steps until all shrimp are cooked. Shrimp can stay in the oven for up to 20 minutes to allow for side-dish preparation.