Beer Battered Shrimp With Chipotle Honey Recipe
Recipe Ingredients
1 cup all purpose flour
1 1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp baking powder
1 tsp granulated sugar
8 oz beer
1 flour, for dusting
3 cup peanut oil, to 4 cups, for frying
1 1/4 lb rock shrimp or peeled white shrimp
CHIPOTLE HONEY DIPPING SAUCE
2 chipotle chiles, stemmed and seeded
1 tomato, cored and cut in quarters
1/2 small onion, peeled and sliced
1 clove garlic, peeled water
1 tsp salt
1/4 cup honey
2 tbsp red wine vinegar
Recipe Preparation
Combine 1 cup of the flour with the cayenne, salt, sugar and baking
powder in a medium bowl.
Add beer all at once and whisk until smooth. Set aside at least 1/2
hour.
Heat oil to deep-fry temperature (350 degrees) in a large saucepan.
Test oil by sprinkling a few drops of batter and if they rise to the
surface, the oil is ready. Toss the shrimps in the flour for dusting
and toss to coat evenly, then pat off excess. Drop a few at a time
first in the batter then into the hot oil and fry until lightly
golden and crispy-- about 2 minutes. Remove with a slotted spoon and
drain on paper towels. Serve immediately with the dipping sauce.
Dipping Sauce - In a small saucepan, bring chiles, tomato, water,
onion, garlic and salt to a boil and reduce to a simmer. Cook,
slowly, covered for 15 minutes, then puree in a blender until smooth
transfer to a small bowl and add honey and vinegar. Serve at room
temperature as a dipping sauce with shrimps. Yield: 2 1/2 cups
Source: Too Hot Tamales
Servings: 6
Back to Drink Recipes
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