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Culinary Escape to Spain
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Beer-Battered Shrimp with Chipotle-Honey Sauce

Source: Casual Cuisines of the World - Cantina
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour
  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 won’t form a complete coating.
RECIPE INGREDIENTS
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
Beer-Battered Shrimp with Chipotle-Honey Sauce Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 273
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 34g
Sodium: 940mg
% Cal. from Fat: 13%
Cholesterol: 144mg
Protein: 22g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Amanda Reviewed: 08/27/2012
Spicy!
These were great! Love the sauce! I didn't have a tomato on hand so I substituted a can of tomato paste and added a tad more water. For the flour part, I only put 1/2 teaspoon of cayenne because I can't take too much spice. It ended up being just right for my taste. Also, it looks great arranged on a platter-will make again!
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