| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 6 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 1/2 | t | Cayenne pepper |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1/2 | t | Baking powder |
| 1 | c | Beer |
| 2 | Dried chipotle chili | |
| peppers stemmed and | ||
| seeded | ||
| 1 | Ripe tomato, quartered | |
| 1/2 | Yellow onion, sliced | |
| 1 | Clove garlic | |
| 1/2 | c | Water |
| 1 | t | Salt |
| 1/4 | c | Honey |
| 2 | T | Red wine vinegar |
| Peanut oil for deep-frying | ||
| All-purpose, plain flour | ||
| for dusting | ||
| 1 1/4 | lb | Rock shrimp or peeled white |
| shrimp prawns |
INSTRUCTIONS
I found this at cooking.com. They have many more Mexican recipes and also Chinese, Asian, etc. Beer-Battered Shrimp with Chipotle-Honey Sauce Camarones Capeados con Salsa Dulce de Chipolte 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. Preparation Time: 1 hour 15 minutes 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 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 (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. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 927.7mg
Potassium: 195.9mg
Carbohydrates: 33.2g
Fiber: 1.5g
Sugar: 14.2g
Protein: 3.1g