Beer Battered Shrimp with Chipotle Honey

Yield:
6 servings
Level:
Easy
Ingredients
  • 1 cup all purpose flour
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon granulated sugar
  • 8 ounces beer
  • Flour for dusting
  • 3 -4 cups peanut oil for frying
  • 1 1/4 pounds 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
  • 1/2 cup water
  • l teaspoon salt
  • 1/4 cup honey
  • 2 tablespoons red wine vinegar
Directions
  • 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/) 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 following dipping sauce.

CHIPOTLE HONEY 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


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