1 c. flour
1 tbsp. paprika
1/2 tsp. salt
12 oz. can or bottle beer
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
Vegetable oil
2 lb. shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (recipe follows)

In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at least 1 hour. In large heavy saucepot or deep-fryer, heat about 3 inches oil over medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately with Creole Tartar Sauce. Makes 8 servings.