My great uncle Corky made quite the impression on my dad over the years. I have grown up hearing stories about Uncle Corky time and again, all of which paint the picture of a very fun and kind man. When my parents visited us this summer and saw a friend of mine (thank you Darcy!) gifted us a deep fryer, my dad immediately told us to make this beer-battered shrimp recipe of his uncle’s. He remembers going with his uncle to a wholesale fish and seafood store in downtown Buffalo, New York and buying pounds and pounds of live shrimp to bring home for summer dinners.

I hadn’t cooked anything yet it the deep fryer…those things look scary! But, excited to make a family recipe, I bought shrimp and Bisquick a made it within the next week. First of all, the deep fryer was not scary and had so many precaution devices that the food didn’t even start frying until the lid is properly closed. After about 5 minutes, I opened the lid which simultaneously lifted the basket out of the oil and voila, the shrimp were a golden-brown, crispy, surprisingly not too greasy, and light as feathers.

We dipped them in a combination of mayonnaise and ketchup but of course tartar sauce or cocktail sauce would have been delicious too. We chose the down-home route since I had neither sauce on hand at the time. To make the shrimp a whole meal we fried some zucchini and bell peppers too. Hey, they’re vegetables so that makes it healthy, right? My dad told me that Uncle Corky would make corn on the cob, baked potatoes and salad with vegetables from both families large home gardens, to accompany to shrimp fry and his family and my dad’s family would enjoy a memorable summertime meal. This easy recipe may not be the healthiest but it sure is a fun dinner and one to enjoy outside on summer days or winter days that need a pick me up! Here’s Corky’s shrimp:

Beer-Battered Shrimp and Vegetables

Recipe courtesy of: Everyday Cooking Adventures, 2015 (Recipe by: Corliss B.)

Serves: 2

Prep Time: 5 minutes

Cook Time: 5 minutes per batch

Ingredients:

• Vegetable or Canola oil
• 1 cup Original or Buttermilk Bisquick mix
• 1/2 cup beer (light lager is preferable)
• 10 – 12 medium shrimp, peeled and deveined, tails-on
• 1 bell pepper, sliced into 3/4″ wide strips
• 1 green or yellow small to medium zucchini, quartered
• 1/2 onion, cut into 4 equal chunks

Directions:

1. Preheat a deep fryer or a deep pot halfway filled with vegetable or canola oil to 350ºF. Remove the basket of the deep fryer in order to place the shrimp in one at a time before frying.
2. Make sure the shrimp have their tails on but are peeled to the base of the tail and deveined. In a small bowl, mix the Bisquick and beer until smooth.
3. Gently holding them by the tail, dip them one at a time into the mix and add to the basket of the deep fryer. Once you have done about half of them, lower the basket into the deep fryer or place the shrimp into the oil in the deep pot. Let fry for 5 minutes in the fryer before removing to a plate with paper towels. If using a pot, let them fry on each side about 2-3 minutes until browned.
4. Do the same with the vegetables of your choice. Keep batches of shrimp and vegetables warm in a 200ºF oven until all are done or serve in batches.