My H-E-B Texas Life Magazine
12 bamboo or metal skewers,
1 bag (32 oz.) H-E-B Peeled and Deveined Jumbo Shrimp,
1 1/2 tsp. H-E-B Texas Originals Creole Seasoning,
2 c. Hill Country Fare Canola Oil for frying,
1/2 c. H-E-B The Baker's Scoop Self Rising Flour,
1 H-E-B Large Egg, beaten,
1/2 can (12 oz.) Shiner Bock Beer (or your choice),
2 lemons, cut into wedges,
* H-E-B Cocktail Sauce,
1 Place 8 shrimp on each skewer and season with Creole seasoning. Lay skewers on a foil-lined baking sheet, cover with plastic wrap, and chil until ready to dip in batter and fry.
2 Put canola oil in a heavy-bottom 12-inch skillet and heat on medium-high to 350°F. While oil is heating, combine flour, egg and beer in a 2-quart baking dish. Dip two shrimp skewers at a time in the batter, then gently shake off excess. Fry for 1 1/2 minutes on each side. Drain on paper towels and keep warm while frying the remaining shrimp. Serve with lemon wedges and cocktail sauce.
Serving size: 1, Calories: 130, Total Fat: 6g, Cholesterol: 130mg, Sodium: 300mg, Carbohydrates: 5g, Protein: 13g