BEER-BATTERED SHRIMP
Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
- In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
- Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.
Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g
BEER BATTER COCONUT SHRIMP
Steps:
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g
BEER BATTERED SHRIMP WITH CHIPOTLE HONEY
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 Chipotle Honey 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 shrimps.
BEER-BATTERED SHRIMP WITH CHIPOTLE-HONEY SAUCE
From fooddownunder.com. 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.
Provided by mariposa13
Categories Summer
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 371.5, Fat 3, SaturatedFat 0.6, Cholesterol 215.3, Sodium 1424.6, Carbohydrate 48.8, Fiber 1.6, Sugar 19.9, Protein 32.8
BEER BATTERED SHRIMP WITH CHIPOTLE HONEY
Make and share this Beer Battered Shrimp with Chipotle Honey recipe from Food.com.
Provided by Iowahorse
Categories Sauces
Time 7h35m
Yield 5-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1449.5, Fat 132, SaturatedFat 22.4, Cholesterol 172.3, Sodium 1141.1, Carbohydrate 40.5, Fiber 1.5, Sugar 16.8, Protein 26.6
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