| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot01 | 6 | servings |
INGREDIENTS
| 1 | c | All purpose flour |
| 1 1/2 | ts | Cayenne pepper |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | ts | Granulated sugar |
| 8 | oz | Beer |
| Flour; for dusting | ||
| 4 | c | Peanut oil; for frying |
| 1 1/4 | lb | Rock shrimp |
| (or peeled white shrimp) | ||
| Chipotle Honey Dipping Sauce; see * Note |
INSTRUCTIONS
* Note: See the .Chipotle Honey Dipping Sauce. recipe which is included in this collection. Combine 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 degrees) 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 Chipotle Honey Dipping Sauce. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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