Beer Battered Shrimp with Chipotle Honey
- Ready In:
- 7hrs 35mins
- Ingredients:
- 17
- Serves:
-
5
ingredients
- 236.59 ml all-purpose flour
- 7.39 ml cayenne pepper
- 4.92 ml salt
- 2.46 ml baking powder
- 4.92 ml granulated sugar
- 226.79 g beer
- flour, for dusting
- 709.77-946.36 ml peanut oil (for frying)
- 566.99 g rock shrimp or 566.99 g peeled white shrimp
-
CHIPOTLE HONEY DIPPING SAUCE
- 2 chipotle chiles, stemmed and seeded
- 1 tomatoes, cored and cut in quarters
- 1 small onion, peeled and sliced
- 1 clove garlic, peeled
- 118.29 ml water
- 4.92 ml salt
- 59.14 ml honey
- 29.58 ml 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.
- 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 shrimp.
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RECIPE SUBMITTED BY
Iowahorse
United States