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Shrimp: Beer Batter Shrimp with Chipotle Honey Sauce

Source of Recipe

www.cooking.com


List of Ingredients

BATTER:
1 cup flour
1 1/2 teaspoons cayenne
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer

SAUCE:
2 dried chipotle peppers, stem and seed
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

1 1/4 pounds peeled shrimp


Recipe

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 wonít form a complete coating. FOR 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 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 puree until smooth. Pour the puree 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 350ºF 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.