Tahoe Joe 39s Railroad Camp Shrimp Recipe =link= Full

large shrimp (size 21/25, peeled, deveined, tails removed) 1 cup all-purpose flour 1 tbsp cornstarch 1 tsp baking powder ½ tsp salt 1 cup club soda or seltzer water (must be ice-cold)

Prepare a cold tempura batter (typically flour, cornstarch, baking powder, and ice-cold sparkling water).

Add the minced garlic. Stir for 30 seconds—just until you can smell it from across the kitchen. Do not brown it.

For the appetizer version, it is piled high over the mix-ins. For the Railroad Camp Shrimp Salad , it is served over thinly sliced lettuce tossed in a cucumber vinaigrette Conceptual Preparation Steps Tempura Batter: tahoe joe 39s railroad camp shrimp recipe full

If you have ever dined at , you know the atmosphere is part of the magic. Modeled after a turn-of-the-century pioneer railroad camp, the restaurant serves up hearty, rustic portions that taste like a reward after a long day of mining or lumberjacking. While they are famous for their 28-day aged steaks, one appetizer has achieved cult status: The Railroad Camp Shrimp .

After testing this against the restaurant version, here are the secrets most online recipes get wrong:

Serve hot, with a cold lager or a crisp Chardonnay, and tell the story of the snowbound switchman’s luckiest meal. large shrimp (size 21/25, peeled, deveined, tails removed)

count), peeled and deveined (tails on or off, based on preference)

1 lb large shrimp (peeled and deveined), 1 cup tempura flour, 1 cold egg yolk, and 1 cup ice-cold sparkling water.

each shrimp into the cold tempura batter, letting excess drip off. Do not brown it

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While there is no official "from-the-chef" recipe published by Tahoe Joe's , the dish is described as hand-battered tempura-style shrimp tossed in a sweet and spicy garlic-soy sauce