Beer Battered Shrimp From Gallagher's Steakhouse in NYC 1 pound fresh large shrimp. (peeled, leaving tail. De-vein and butterfly) 1/2 cup flour for coating shrimp. For batter: Combine and stir together: 2 cups flour 2 cups good beer. Real beer not tastless lite or ultra 1/4 teaspoon salt 1/8 teaspon black pepper Heat vegetable oil (350F) in fryer or electric frypan. Oil should be at least 2 inches deep. Prepare shrimp: Remove shells, de-vein and clean, leaving tail intact. To butter-fly, cut shrips lengthwise part-way through to open the body a bit. Coat each shrimp with flour and shake off excess. Dip each shrimp in batter and lower garefully into hot oil. Do not crowd the shrimp. Move them around with a wooden spoon to keep separated. Cook in batches. Fry 4-5 minutes, or until golden brown. Remove with slotted spoon and allow to drain on absorbent paper Brown grocery bag is good. Serve with Mustard sauce (see recipe under "sauces", or remoulade, seasoned mixture or mayo and catsup.