Mix the flour with the paprika and salt. (Add any seasoning you like.)
Add the beer little by little until you obtain a double cream texture.
Let it rest for half an hour. (After that time the mixture could thicken a little. Correct if necessary).
Dredge the shrimp in flour.
Dip them in the mixture.
Fry them in oil at 180°/200° for 2 minutes or until the bear-butter is ready. (The more quantity you put in the pan, the more the temperature of the oil will drop. Fry in small portions so as not to cook them at too low a temperature).
Enjoy!
