Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Beer Battered Shrimp with Chipotle Honey
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 831
- Total Fat
- 66
- Saturated Fat
- 11
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 22
- Cholesterol
- 152
- Sodium
- 733
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 to 4 cups peanut oil for frying
1 1/4 pounds rock shrimp or peeled white shrimp
Chipotle Honey Dipping Sauce, recipe follows
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 Chipotle Honey 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.