How to cook shrimp for beer?

Beer is good for any seafood, knowingly the people have already mastered them almost everything, in a dried form. But shrimp, definitely, is the most delicious and tender appetizer for a favorite drink of Russians. Do you know how to cook shrimp for beer? No? "Then I'll tell you."

Choosing the right shrimp is an important part of the cooking process. Small shrimps are more suitable for beer, labeled 70/90 or 90/120. These figures indicate the approximate amount of shrimp in 1 kg. Most often in the shops there are prawns boiled-frozen, i.e. They do not need to be cooked anymore, enough to be boiled to defrost it. Such a product can not be boiled or stewed, but it is perfectly possible to fry. Large shrimps are more suitable for grilling.

The choice of beer is also not simple in itself, but for me this issue has long been resolved, I prefer dark beer Amadeus. The decision how to make shrimp for beer depends only on whether I have enough time for this or that recipe. I have tried several recipes, and each of them is quite capable of any, even the most inexperienced mistress.

Preparation of shrimp for beer with sauce

For 1 kg of shrimp you will need:

• 4 cloves garlic;
• Black ground or dry chilli pepper;
• salt;
• Cheese with mold (Dor Blue is my constant choice);
• vegetable oil;
• Bay leaf;
• dill;
• Green onions;
• parsley;
• Cream - 100ml.

The first thing (this is a strict rule for each recipe) put beer in the refrigerator. Shrimp I do not buy the smallest - the average more tender meat. I try to take not boiled, but just freshly frozen, but then how lucky. Shrimp need to be thawed - for this I put them in a colander, put them in a sink and I pour boiling water from a teapot. Preparing shrimp for beer does not tolerate fuss.

Now a marina. Sprinkle the prawns with pepper (or a mixture of peppers), salt, add bay leaf, squeeze garlic into them. I stir and leave - you need to cook the sauce.

Finely cut all the greens, cheese with mildew, cream and a little salt. Yes, I almost forgot! - and 2 slices of crushed garlic. I stir everything, kneading the cheese to small pieces.

I heat the oil in a frying pan and on high heat fry the shrimps no longer than 4-5 minutes, otherwise they will be stiff. Finished prawns spread on the dish with a ring, sprinkle with herbs, and put a bowl with sauce in the center. Easy and quick recipe for cooking shrimp to beer, is not it? Do not forget to get beer from the refrigerator!

Shrimp for beer in batter

This dish will take a little longer, but the result will surpass all your expectations. Preparing shrimp for beer is almost a sacred action, requiring extraordinary strength of will.

In addition to shrimp, you will need:

• Flour, beer, olive oil and egg white - for batter;
• Shrimps (peeled);
• lemon;
• Soy sauce, garlic, salt;
• Olive little for frying.

First thing is what? - right, put the beer in the fridge. I make a dessert - 50-60 g of flour and beer, a spoon of olive oil and egg yolk, the dough should be a consistency of dough for pancakes. The dough should stand for 1.5-2 hours (the only drawback of this recipe).

I defrozen the shrimp, preferably in a natural way. Time for this I have enough, as long as the clay stands. Now marinade them in soy sauce with crushed garlic for 5-7 minutes. I take it out of the marinade, I dry it, I dip it in dough and fry in a hotly heated frying pan, on any vegetable oil.

When serving, sprinkle with lemon juice and serve it with beer with any sauce, it is possible with soy, the curry sauce will still perfectly suit.

Shrimp in breading

How to cook shrimp in beer in breading? It's simple and very tasty, try it!

Ingredients:

• 900g-1kg of royal prawns;
• 1-2 eggs;
• flour;
• salt;
• water;
• Any vegetable oil;
• soy sauce;
• breadcrumbs.

Before you prepare the shrimp for beer, they, as always, defrost (I leave the tails). I put them in a separate container and poured into taste with soy sauce. Do not salt!

Now, the eggs, flour, salt and water are mixed, the claret should look like a liquid sour cream. I pour the breadcrumbs into the deep plate - the bigger, the better. The procedure is as follows: holding the shrimp by the tail, dipping it in the batter, then panning in breadcrumbs - and on the heated frying pan with grinding oil. They are fried fast, so do not yawn.

I serve with any sauce. For example, in cream I melt melted cheese and add a little curry.

In general, I have no problem how to prepare shrimp for beer. There is another problem - how to manage them not to eat until the end of the cooking process.