Beer battered shrimp with chipotle honey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| 1½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | teaspoon | Granulated sugar |
| 8 | ounces | Beer |
| Flour for dusting | ||
| 3 | 4 cups peanut oil for | |
| Frying | ||
| 1¼ | pounds | Rock shrimp or peeled white |
| Shrimp | ||
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 ½ 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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6184