50+ Friends Club Cookbook -- Appetizers and Snacks -- Shrimp-Beer Puffs & Mustard Sauce

50+ Friends Club Cookbook
Appetizers and Snacks

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Shrimp-Beer Puffs & Mustard Sauce

From the Kitchen of: Sammie

2	lbs	Fresh or frozen shrimp or 1½ lbs peeled and deveined frozen shrimp
1	C	Flour
2	tsp	Paprika
	pinch	Cayenne
1	tsp	Salt
1½	C	Beer (12 oz.)
		Peanut oil

Clean shrimp, if necessary. If frozen, let thaw on paper towels.
Combine flour and seasoning in mixing bowl. Gradually beat in beer until batter is quite thin.
Dip shrimp first in additional flour and then into beer batter.
Deep fry in peanut oil at 400° for 2 minutes.
Serve hot with mustard sauce.

Mustard Sauce
2	tsp	Cornstarch
1	tbsp	Dry mustard
1/2	tsp	Salt
		Pepper sauce to taste
1½	tsp	Sugar
2	tbsp	Salad oil
2/3	C	Milk
1		Egg yolk
1	tbsp	Vinegar

Blend together cornstarch, mustard, salt, sugar, pepper sauce, salad oil and milk in a small saucepan. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.
Beat egg yolk with vinegar. Gradually stir into cooked sauce.
Return to heat and cook 1 minute, stirring constantly.
Serve hot or cold.
(Sauce will keep in refrigerator.)