Buffalo Fried Shrimp

Ingredients

• 1 cup lager beer 
• 2 stalks celery thinly sliced
• 1 tablespoon dill pickle chopped
• 1 cup flour all-purpose
• 1 tablespoon parsley fresh finely chopped
• 0.3 cup buffalo hot sauce 
• 0.7 cup mayonnaise 
• 1 tablespoon shallots minced
• 1.5 pounds shrimp deveined peeled (tails intact)
• 8 servings vegetable oil for deep-frying
• 2 teaspoons whole-grain mustard 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
2. Preheat the oven to 250 degrees F.
3. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
4. Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.)
5. Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
6. Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes.
7. Serve the fried shrimp and celery with the prepared sauce.
8. Photograph by Kana Okada