RECIPE TITLE "Beer-Battered
Shrimp with Chipotle-Honey Sauce Recipe"
Source: Casual Cuisines of the World - Cantina,
Courtesy of Cooking.com
Serves 6 ---
Beer adds both flavor and texture to this lovely batter. If you
make the batter early, it may thicken, in which case it can be thinned
with a little more beer or with water. Too thick a batter will make
the shrimp soggy, while a batter that is too thin wont form
a complete coating.
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
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 until the ingredients soften and the mixture thickens,
about 15 minutes. Remove from the heat and let cool slightly, then
transfer to a blender and purée until smooth. Pour the purée
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 immediately 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 few at a time, into the batter.
Using tongs or your fingers, remove the shrimp 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 dipping sauce.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Facts per Serving
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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