Beer Battered Shrimp With Chipotle Honey Sauce Recipes

BEER-BATTERED SHRIMP

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.

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

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.

BEER BATTERED SHRIMP

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.

BEER-BATTERED SHRIMP WITH CHIPOTLE-HONEY SAUCE

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.