Beer Battered Shrimp With Chipotle Honey Recipes

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

Steps:

• 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/) 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.
• DIPPING SAUCE: 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 with shrimp.

Steps:

• Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
• Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

Steps:

• To make 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.
• To make 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 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 (13 cm) and heat to 350 F (180 C) 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.

Steps:

• In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
• Cover and let stand at room temperature for 2 hours.
• After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
• In a large bowl beat the remaining 2 egg whites until soft peaks form.
• STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
• Melt the shortening to 375°F in a heavy large pot or a deep fryer.
• Meanwhile place 1 cup flour into a pie dish.
• Working in batches, coat the shrimp with flour (shake off any excess flour).
• Holding the shrimp by the tail, dip into batter until well coated.
• Carefully lower the shrimp a few at a time into hot shortening.
• Fry until golden brown and cooked through (about 1 minute per side).
• Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
• Serve with tartar sauce.

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.