Beer Battered Shrimp: a Lyons Family Tradition

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Today was the first Friday of Lent, and we usually head out to our church's annual Fish Fry, but Miss Bear felt under the weather this morning, and with no school for her today, we decided to stay home and have our own meatless meal.  Fortunately, fish is something we can eat, and I had a bag of shrimp in the freezer.  When the rest of the family heard that, it was three votes for Beer Battered Shrimp, and my vote made it unanimous!

This recipe has been in my family for years.  Grandma Lyons served it to guests at the Brook Hotel, and she probably first served it to Mr. George Ade during the time she worked for him at his home, Hazelton, which is now a golf course just outside of Brook, Indiana.  George Ade was a talented writer and playwright in the early 1900's.  Those who follow Purdue football might know his name as it is part of our stadiums' name: Ross Ade Stadium.

Here she is in the middle of her five daughters.

My "Grandma" Phyllis is on the far right. For those of you unfamiliar with the story, Phyllis married Bill, but they had no children.  When Dad, her youngest brother, was born, Phyllis and Bill helped raise him while Grandma Lyons worked.  She was like a second mom to Dad, so when I was born, I was blessed with an extra set of grandparents.  I adored them both.  They had the farm that Dad inherited, and someday it will go to me.  Tall Guy and I are farming it now, and it feels like coming home when we head up that way to work the ground.

I suppose I should give equal time to the guys, so here they are. Grandpa Lyons in the center, Dad is in the back row on the left, and Grandma Lyons is photobombing in the far left.  All of these gentlemen, except for my dad, were farmers.  Dad spent his growing up years helping Phyllis and Bill out on their farm.

This meal was a must-have for our Christmas Eve meals back when I was a wee one, and it was always my request for my birthday meal!   I've tried to bring it back to our meals for special occasions or even "just because" moments.

Beer Batter Shrimp is so crazy easy to make, but people will fall in love with it and beg you for the recipe.  Be warned, though, this recipe is NOT an exact science.  You need just three ingredients: beer, pancake flour, and shrimp.  That's it!

*Editor's Note:  This recipe also makes awesome onion rings, fried mushrooms, and just about anything else you like to batter fry!

It really doesn't matter what the beer is; we always use a can of whatever is in the fridge.  I've not made it with bottled dark beer, ale, or other such fancy beverages.  We usually have Coors Lite somewhere around here.  Way back in the day, I remember Grandma saying that the beer should be warm.  As the years passed, we have gone to using cold beer because if there is some left in the can, the cook prefers to drink her beer cold......Sometimes you might need two cans of beer, one for the shrimp and one for the cook ;-)

On the other hand, I DO think the pancake batter brand is important.  We have always used Aunt Jemima Original Pancake Mix.  When something is this darned good, I don't mess with this one specific ingredient in the recipe.

Once your batter is the right consistency (think Goldilocks...Not too thin, but not too think), coat your shrimp, and place it in the hot oil.  I usually drop just a bit of batter in the oil and watch it.  When it starts to sizzle, then I know the oil is hot enough for the shrimp.

Let brown on one side for about 2-3 minutes, or until you see the sides browning up, and then turn the shrimp over.

This should take just a couple minutes. When this first group is finished, removed to a paper towel-lined plate and place in a warm over until all shrimp are cooked.  If the batter starts to thicken up on you, add more beer, and whisk together.  If you drank all the remaining beer, this is where having a second can comes in handy.

When they are all done, serve up your shrimp with some rice and veggies, and enjoy!

Oh, Wait!!!!  Do you like hot sauce or cocktail sauce on your shrimp?  Grab some ketchup and horseradish and mix them together.  Mom adds some lime juice, sugar, and spices to hers.  Stir it up and drizzle over your shrimp!  It's the Best!

Printable Recipe

Beer Batter Shrimp and Horseradish Cocktail Sauce

Ingredients

• 1-2 Cups Aunt Jemima Original Pancake Mix
• 1-2 Cans Beer
• 24 large Shrimp
• 1 Cup Ketchup
• 1 T Horseradish

Cooking Directions

1. Add Aunt Jemima Original Pancake Mix to a large mixing bowl.
2. Pour in beer slowly, whisking it into the mix, and continue adding until the batter is thick but will drip from the whisk. The batter may thicken up as you use it, so more beer may be needed.
3. Heat oil in a shallow skillet or you can also use a deep fat fryer.
4. Drop a small bit of batter into the oil. When it starts to bubble around the batter, the oils is ready.
5. Place shrimp in the skillet evenly, and do not let them touch or they will cook together.
6. Let brown, about 2-3 minutes, then turn, and cook until brown on that side.
7. Take out and let drain on paper towels, then place in a warm oven until all shrimp are cooked.
8. Serve plain or make the Horseradish Cocktail sauce and serve that over the shrimp.
9. To make the sauce, mix ketchup and horseradish together in a small bowl. Add more horseradish for hotter sauce or more ketchup to calm the heat.

Until next time, Peeps!  Have a great day,

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