Deep-fried Buffalo Shrimp

Ingredients:

• 700 g large shrimp, remove shells and heads, leave tails on
• 1 cup flour
• 1 cup light beer
• 2 tsp whole grain mustard
• 1 heaping tbsp finely chopped pickled cucumbers
• 1 heaping tbsp chopped shallots
• 1 heaping tbsp finely chopped fresh parsley
• Peanut or vegetable oil for deep frying
• 2/3 cup mayonnaise
• 2 stalks celery, sliced ​​diagonally
• 1/4 cup and 3 tablespoons Buffalo Hot Sauce (seasoned cayenne pepper sauce)

Preparation:

1. Combine mayonnaise, 1/4 cup hot sauce, mustard, pickles, shallots, and parsley in a small bowl; cover and refrigerate.
2. Preheat the oven to 120 degrees Celsius. Pour 5 cm of vegetable oil into a wide saucepan and heat over medium-high heat to 180-185 degrees Celsius. Check the temperature with a kitchen thermometer.
3. In a large bowl, combine the flour, beer, and remaining 3 tablespoons of hot sauce. Mix thoroughly. Add the shrimp and toss to coat completely. Using a slotted spoon, remove a small amount of shrimp from the batter and drop them into the hot oil.
   
   Fry the shrimp in batches until cooked through and golden brown, about 2-3 minutes. (Between each batch, heat the oil to 180 degrees Celsius.)
   
   Once cooked, place the shrimp on a paper towel-lined baking sheet to drain, then keep them warm in the oven.
4. Dip the celery in the remaining batter and toss to coat completely. Remove with a slotted spoon and deep-fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.