Crispy Shrimp with Pepper Jelly and Herbs
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 633
- Total Fat
- 35
- Saturated Fat
- 4
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 8
- Cholesterol
- 20
- Sodium
- 560
Ingredients
Pepper Jelly Vinaigrette:
1½ cup grape seed oil
½ cup pepper jelly
¼ cup rice vinegar
½ Tbs. sriracha sauce
1 tsp. good quality fish sauce
Juice of one lime (zest it first and reserve the zest)
Salt to taste
Herb Salad:
1 cup heirloom cherry tomatoes cut in quarters
1 small red onion, julienned
½ cup small diced seedless cucumber
¼ cup roughly chopped toasted peanuts
Leaves from 1 bunch fresh mint
Leaves from 1 bunch fresh cilantro
1 bunch chives, snipped
Aerated Batter:
1½ cup all-purpose flour
½ cup rice flour
½ tsp. baking soda
1 cup Coors Light beer
½ cup vodka
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Peanut oil, for frying
12 large Louisiana shrimp, deveined
Directions
- Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.