1 cup all purpose flour
1 1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp baking powder
1 tsp granulated sugar
8 oz beer
1 flour, for dusting
3 cup peanut oil, to 4 cups, for frying
1 1/4 lb rock shrimp or peeled white shrimp
CHIPOTLE HONEY DIPPING SAUCE
2 chipotle chiles, stemmed and seeded
1 tomato, cored and cut in quarters
1/2 small onion, peeled and sliced
1 clove garlic, peeled water
1 tsp salt
1/4 cup honey
2 tbsp red wine vinegar
Directions
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 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 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 shrimps. Yield: 2 1/2 cups
Source: Too Hot Tamales
Servings: 6 servings
Beer Battered Shrimp With Chipotle Honey Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Seafood; Shrimp; Vegetable
The History of Recipes
We are able to read the history of written recipes back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and parsley. As we move on, we have two interesting books published in the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that we all know today, but instead recipes for the types of food eaten by the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to a torrent in manuscripts on cookery, the majority of which are kept safe in private collections. By the advent of the 20th century, recipe books were in high demand, as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Beer Battered Shrimp With Chipotle Honey recipe.
