1 cup mayonnaise
1 teaspoon dried mustard powder
1 teaspoon fresh lemon juice
1 clove garlic, finely minced
1 tablespoon capers, rinsed and finely chopped
1 tablespoon finely chopped tarragon
1 teaspoon finely chopped cilantro
1 egg, hard-cooked and finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
salt to taste
Thoroughly combine all the ingredients in a large mixing bowl.
2 pounds large raw shrimp (30 to 40)
Wash, shell, and devein the shrimp, leaving the very tip of the tail intact if desired. Refrigerate while making the batter.
1 cup flour
2 teaspoons salt
freshly ground black pepper to taste
3 eggs, separated
2 1/2 tablespoons vegetable oil
1 cup dark beer, at room temperature
canoloa or vegetable oil for deep-frying
Mix together the flour, salt, and pepper in a large mixing bowl. In a separate bowl, whisk together the egg yolks, oil, and beer. Gradually pour the liquid ingredients into the dry ingredients, whisking until completely free of lumps. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Pour enough oil into a saucepan to come 2 inches up the sides. Over medium high heat, bring the oil to 375 degrees or just smoking. Preheat the oven to 250 degrees. Place a baking sheet in the oven.
Meanwhile, beat the egg whites until stiff but not dry, and gently fold into the batter. (If the egg whites are chilled, place in a bowl set over warm water and whisk gently so they will stiffen properly.) Hold the shrimp by their tails and dip one at a time into the batter. Cooking 4 to 6 shrimp at a time, lower them into the hot oil, and fry for 3 to 4 minutes or until golden brown and cooked through. Remove with a slotted spoon or tongs and keep warm in the oven while cooking the remaining shrimp. Present with the remoulade. Serves 6 to 8.