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Beer-batter Shrimp

1 lb Unpeeled large fresh shrimp
1/4 c All-purpose flour
1/4 c Cornstarch
1/8 ts Salt
1/4 c Beer
2 tb Butter or margarine, melted
1 Egg yolk
Vegetable oil


Peel shrimp, leaving tails intact, devein, if desired.


Combine flour, cornstarch, and salt. Add beer, butter, ad egg yolk; stir until smooth.


Pour oil to depth of 2 inches into a Dutch oven; heat to 375. Dip shrimp into batther; fry, a few at a time, until golden. Drain on paper towels.





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