- 1 1/2 cup all-purpose flour
- 1 tbsp Hungarian paprika
- 1 tsp ground white pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- 1 can beer (12-ounce)
- 2 lb unpeeled large-size shrimp
- Vegetable oil
- 1 cup apricot preserves
- 4-oz jar diced pimento, drained
- 2 1/2 tbsp white vinegar
Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.
Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.