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Shrimp: Beer Battered Shrimp & Chipotle Honey Dipping Sauce*

Source of Recipe

too hot tamales


List of Ingredients

1 c All purpose flour
1 1/2 ts Cayenne pepper
1 t Salt
1/2 ts Baking powder
1 t Granulated sugar
8 oz Beer
Flour for dusting
3 4 cups peanut oil for frying
1 1/4 lb Rock shrimp or peeled white shrimp

(see sauce recipe below)




Recipe

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�F) 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.

Yield: 6 servings


Title: Chipotle Honey Dipping Sauce

����� 2��� Chipotle chiles; stemmed, seeded
����� 1��� Tomato; cored, quartered
��� 1/2 sm Onion; peeled and sliced
����� 1��� Garlic clove; peeled
��� 1/2 c� Water
����� 1 ts Salt
��� 1/4 c� Honey
����� 2 tb Red wine vinegar

Instructions: 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. This recipe yields 2 1/2 cups of sauce.