Sara Moulton Shows Off New Book

Austin, TX - Chef and cookbook author Sara Moulton is in Austin Friday to show of some of her skills. She stopped by Good Day to preview her new book "Everyday Family Dinners."

Sauteed Beer-Batter Shrimp with Tartar Sauce

Ingredients:

1 12 oz. bottle of beer

1 cup plus 1/3 cup Wondra or unbleached all-purpose flour

1 tsp. dijon mustard

Kosher salt

Tartar Sauce or Soy sauce

3 Tbsp. vegetable oil

1 lb. large shrimp

freshly ground black pepper

Method:

1. Preheat the oven to 300 degrees. Whisk together 1 cup of beer, 1 cup flour, the mustard and 1/4 tsp. salt until just smooth. Strain the batter into another bowl and let stand for 10 minutes. Reserve the extra beer. Meanwhile, make the tartar sauce.

2. Put 1/3 cup flour into a pie plate lined with wax paper or parchment. Check the batter; it should have the consistency of a thick pancake batter. If it seems too thick, whisk in up to 1/4 cup more beer.

3. Heat 1 1/2 Tbsp. vegetable oil in a large, nonstick skillet over medium-high heat. Working with half the shrimp at a time, toss them in the flour, lifting the wax paper on both sides to move them around. Transfer the shrimp to a strainer and shake off the excess flour. Coat the shrimp with the batter, letting the excess drop of, and add them to the skillet. Cook them, turning once, for one to two minutes per side, or until they are golden. (Most of the batter will stay on the side you first put down in the skillet).

4. Sprinkle the cooked shrimp with salt, transfer them to a baking sheet, and keep them warm in the oven while you cook the remaining shrimp in the remaining oil. Serve with the Tartar sauce or soy sauce for dipping.

Tartar Sauce: Whisk together 3/4 cup mayonnaise, 1/4 cup finely chopped dill pickle, 1 trimmed and chopped medium scallion (about 2 tablespoons), 1 Tbsp. drained capers, 1 Tbsp. fresh lemon juice, 1 tsp. Dijon mustard, 1/2 tsp. Worcestershire sauce, and 1/4 tsp. hot sauce.