"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 lbs. shrimp (shelled) One 12 oz. can beer 1 c. flour 1 T. salt 1 T. paprika Red pepper to taste
Prepare raw fresh shrimp. Pour beer into mixing bowl. Sift dry ingredients into beer and beat with wire whisk until frothy. Whisk lightly from time to time while using. Batter may be used immediately or stored in refrigerator for several days. Fry in deep fat until brown. Also good for crab fingers.
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