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TEMPURA

2 pounds shrimp

2 eggs, separated

3/4 cup beer

1 tablespoon olive oil

1 cup sifted flour

1 tablespoon soy sauce

1 teaspoon mustard

Flour

Heat the fat in your French fryer to 365° or slightly over. Shell and devein the shrimp, leaving the tails intact. Beat the egg yolks with the beer, oil, flour, and seasonings and blend well. Beat the whites until stiff and fold them in. Dip the shrimp in flour and then into the egg batter. Lower them into the frying basket by spoonfuls. Cook 4 minutes. Drain on absorbent paper and serve with soy sauce and hot mustard. Thin slices of large white radish go well with this.

VARIATION

Wrap the shrimp in half slices of bacon.

SHRIMP FRITTERS

1 pound shrimp

3 cups chopped parsley

1 tablespoon fresh dill

1 cup flour

1/2 teaspoon salt

3 teaspoons baking powder

2 eggs, well beaten

1/2 cup milk

Dash of Tabasco

Cook and clean the shrimp. Chop them and mix with the parsley and dill. Sift the dry ingredients; add the eggs and the milk and mix until smooth. Combine with the shrimp and herbs and add a dash of Tabasco. Drop by spoonfuls into shortening heated to 380°. Fry until brown and crisp. Drain on absorbent paper. Serve as a first course. If you serve these as a cocktail snack, drop them from a small teaspoon into the fat.

BROILED BARBECUED SHRIMP

2 pounds shrimp

1 cup olive oil

1 teaspoon salt

3 tablespoons chopped parsley

1 tablespoon basil

2 cloves garlic, minced

1 tablespoon tomato sauce or chili sauce

1 teaspoon freshly ground black pepper

1 tablespoon wine vinegar

Shell and devein the shrimp, but leave the tails on. Make a sauce by mixing all the other ingredients together. Arrange the shrimp in a shallow pan — 9 by 14 inches — and pour the sauce over them. Marinate for several hours. Broil for 5 to 8 minutes. Arrange the shrimp on a serving dish or serve them in the broiling pan. Eat them by picking them up by the tail and dipping them into the hot sauce, so plates and plenty of paper napkins are needed with this dish.

BROILED SHRIMP ITALIAN

1/2 cup olive oil

2 pounds large shrimp

2 cloves garlic, chopped

1/4 pound prosciutto, shredded

1 cup tomato sauce

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon oregano

1 teaspoon freshly ground black pepper

1/2 cup red wine

Shell and clean the shrimp, leaving the tails intact. Heat the olive oil in a skillet and add the garlic. Sauté it gently without browning. Add the ham and cook 2 minutes. Add the tomato sauce, seasonings, and red wine and blend well. Cool. Arrange the shrimp in a 9-by-14-inch pan and pour the sauce over them. Marinate for 2 hours. Broil in the sauce for about 7 to 9 minutes.

BROILED SHRIMP

2 pounds shrimp

2 cloves garlic, finely chopped

1/2 cup peanut oil

1/4 cup soy sauce

1 tablespoon lemon juice

3 tablespoons chopped parsley

1/4 cup chili sauce

Shell and devein the shrimp, leaving the tails on. Combine the other ingredients. Marinate the shrimp in this mixture for 2 hours. Broil in the sauce for 7 to 8 minutes.

VARIATION

Leave the shells on the shrimp and let them soak in the marinade for 2 hours. Arrange them in a grill or on skewers and grill over or under coals or under the broiler. They should broil in about 5 minutes. Serve with plenty of napkins and plates, of course. Heat the marinade separately to be used as a dip, and let each person shell his own shrimp and dip them in the sauce.

SHRIMP EN BROCHETTE

Any of the preceding recipes for broiling may be used for broiling en brochette. Remove the shrimp from the marinade and arrange them on the skewers. Brush them with oil or butter and broil for about 5 minutes. Heat the sauce separately and serve as a dip.

SHRIMP AND MUSHROOM EN BROCHETTE

Alternate large shrimp and mushrooms on a brochette. Salt and pepper and brush well with olive oil or butter. Broil about 5 minutes.

HELEN EVANS BROWN’S STUFFED BROILED SHRIMP

Shell and clean the shrimp and cut them almost in half — as for butterfly