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Recipe: Beer - Battered Shrimp With Chipotle - Honey Sauce
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For the Batter:
1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer
For the Sauce:
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove garlic
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
Peanut oil for deep-frying
All-purpose flour for dusting
1 1/4 lb rock shrimp or peeled white shrimp
METHOD
FOR THE BATTER:
In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir
to mix. Add the beer all at once and whisk until smooth. Set aside at room
temperature for at least 30 minutes or up to 4 hours.
FOR THE DIPPING SAUCE:
In a small saucepan, combine the chilies, tomato, onion, garlic, water and
salt and bring to a boil. Reduce the heat to low, cover and simmer gently u
ntil the ingredients soften and the mixture thickens, about 15 minutes. Rem
ove from the heat and let cool slightly, then transfer to a blender and pur
ee until smooth. Pour the puree into a small bowl and stir in the honey
and vinegar. Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to
350 degrees F. or until a few drops of batter sprinkled into the oil rise i
mmediately to the surface. Spread some flour in a shallow bowl and toss the
shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a fe
w at a time, into the batter. Using tongs or your fingers, remove the shrim
p from the batter, draining off the excess, and drop into the hot oil. Deep
-fry until light golden and crisp, about 2 minutes. Using a slotted spoon,
transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the dippi
ng sauce.
Nutrition Facts
Calories:273 Fat:4g Carbohydrates:34g
Cholesterol:144mg Sodium:940mg Protein:22g
Fiber:1g % Cal. from Fat:13% % Cal. from Carbs:50%
1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer
For the Sauce:
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove garlic
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
Peanut oil for deep-frying
All-purpose flour for dusting
1 1/4 lb rock shrimp or peeled white shrimp
METHOD
FOR THE BATTER:
In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir
to mix. Add the beer all at once and whisk until smooth. Set aside at room
temperature for at least 30 minutes or up to 4 hours.
FOR THE DIPPING SAUCE:
In a small saucepan, combine the chilies, tomato, onion, garlic, water and
salt and bring to a boil. Reduce the heat to low, cover and simmer gently u
ntil the ingredients soften and the mixture thickens, about 15 minutes. Rem
ove from the heat and let cool slightly, then transfer to a blender and pur
ee until smooth. Pour the puree into a small bowl and stir in the honey
and vinegar. Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to
350 degrees F. or until a few drops of batter sprinkled into the oil rise i
mmediately to the surface. Spread some flour in a shallow bowl and toss the
shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a fe
w at a time, into the batter. Using tongs or your fingers, remove the shrim
p from the batter, draining off the excess, and drop into the hot oil. Deep
-fry until light golden and crisp, about 2 minutes. Using a slotted spoon,
transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the dippi
ng sauce.
Nutrition Facts
Calories:273 Fat:4g Carbohydrates:34g
Cholesterol:144mg Sodium:940mg Protein:22g
Fiber:1g % Cal. from Fat:13% % Cal. from Carbs:50%
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