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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Yeti's Magic Shrimp


These shrimp are absolutely amazing!

They are the brainchild of an evening of eating fried shrimp while drinking #9's and some tequila with some friends.

The crispy exterior has a kick and a twist that you will love.

Just make sure that when you try this recipe, you buy enough #9's to wash down the sizzling sauce!

IngredientsFor Shrimp:
1 LB Shrimp Peeled, De-veined, Tail-On (Anything U20 or bigger)
1 Bottle Magic Hat #9
1 Shot Tequila
2 Cups All purpose flour
1 Tablespoon Salt
1/2 Tablespoon Baking powder
1/2 Tablespoon Cayenne pepper
1/2 Tablespoon Paprika
1 Lime Juiced (reserve the zest BEFORE juicing)
Vegetable Oil for frying

For Sizzling Shrimp Sauce:
1 Shot of Magic Hat #9
1 Stick Butter
1 Tablespoon White Wine Vinegar
12 oz Your favorite hot sauce
1 Tablespoon Sriracha ("Rooster Sauce")
Zest of Lime

Cooling Dip:
1 Cup Ranch Dressing
1 Cup Sour Cream
1 Tablespoon Fresh lime juice
1 Tablespoon Horseradish
Pinch of Salt to taste
Pinch of Pepper to taste
Handful of Chopped parsley
Parsley to Garnish
Cooking InstructionsFor Shrimp:
Combine and sift all of your dry ingredients including Flour, Salt, Baking Powder, Cayenne and Paprika. Vigorously whisk the bottle of Magic Hat #9 into your dry ingredients until it is the consistency of pancake batter. You want to whisk as much air into the batter as you can. Then whisk in the lime juice and your shot of Tequila. You may do one as well at this point because the batter now needs to sit for at least an hour at room temperature.
I usually take a drink and move on to preparing my two accompanying sauces!
In a deep fryer (If you do it stove top, make sure to have a depth of at least 3" of oil so that they will cook evenly!), heat your oil to 350 degrees.
Once the beer batter has rested, take your shrimp by the tip of the tails and dip them into the batter making sure to completely coat the shrimp. Them take your shrimp directly to the oil. Work quickly to achieve uniform cooking while being careful not to splash. I usually do these in batches of 8 shrimp at a time.
When the shrimp are golden brown, usually 4-5 minutes at most per shrimp transfer them to a cooling rack or a dish lined with paper towels to absorb some oil.
When you've fried all of your shrimp combine them with a 1/2 cup of Sizzling Shrimp Sauce (Recipe Below) in a bowl and toss to coat.
Plate by lining the dish with a puddle of Sizzling Shrimp Sauce and piling a mound of the Magic Shrimp right in the middle. Make a nice display with your Cooling Dip (Recipe Below) and garnish with a sprig of Parsley.
ENJOY!

Recipe for Sizzling Shrimp Sauce:
In a saute pan, melt the Butter and add the Shot of #9 on a low flame. Raising the flame to medium heat add the zest of Lime and let it work for a minute or so. Then add whisk in the Vinegar, Hot Sauce, Sriracha and bring to a nice simmer. Reduce heat and cook on a low flame for 10 minutes being sure whisk the pan every few minutes to incorporate the oils and liquids. Whisking briskly will really create a luscious and smooth sizzling sauce.
You are ready to taste!

Recipe for Cooling Dip:
Take your favorite Ranch dressing and combine it with your Sour Cream. Stir in your lime juice, horseradish (I use the jarred "fresh" type) and chopped Parsley, then salt and pepper to your taste.






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