Beer Battered Shrimp and Mushrooms with Lemon Butter Mayo

If  you have beer, flour, and oil on hand, you can start beer battering stuff right now. It's really simple. I made  this dinner for my mom, sister, and boyfriend. We couldn't decide between mushrooms and shrimp so I made both. This worked out really well because the dipping sauce I made was amazing with both of them.  My batter just consisted of flour, beer, and seasoning. I also added a splash of milk but it was a small amount so I don't know if that makes a difference. Brian described the batter as being not too heavy but still having substance and being fluffy yet crunchy. He said it was very well balanced ^.^ I just think it was delicious.

The beer I used for the batter was Native Lager. It's an American lager brewed with all malt, not like those mass produced lagers most people are used to, so it has some real flavor and body but is still easy drinking. Native Brewing was actually started by Adam Fine, who also started Fresh Beer Distributing in South Florida.

The sauce I made was a buttery, lemony mayo dip with parsley. It made for kind of a tangy creamy sauce that worked well with the fried textures of the batter and the delicious mushrooms and shrimp inside. You really have to try this.

At the end Brian requested fried Oreos, so my mom dropped a few in for each of us. In case you were wondering, beer battered Oreos are really good. My mom and sister had never had fried Oreos before and were pleasantly surprised. My sister said they tasted like the corners of brownies. Yum.

Ok recipe time:

For the batter:
2 cups beer
1 3/4 cups flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
oil for frying

This was enough batter for about a pound of shrimp and 15 medium sized white mushrooms.

For the dipping sauce:
4 tablespoons mayonaisse
2 tablespoons sour cream
2 tablespoons of butter
1/8 teaspoon garlic powder
1/4 teaspoon of salt
2 teaspoons lemon juice
2 tablespoons chopped parsley

Combine flour and beer and adjust the amounts as needed so its not too thick or thin . Season with salt, garlic powder, and cayenne, or whatever spices you prefer. Combine a bit of extra flour with some salt and coat the mushrooms and shrimp with the flour. Then dip each piece into the batter and drop into a few inches of hot oil (I don't have a deep fryer so I just used some oil in a pot). When they are golden brown, remove and place on a plate lined with paper towels. For the sauce, melt the butter and combine with the rest of the ingredients.