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 can trace the history of written recipes far back into history, at least as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these early recipes were just basic pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to experts is a series of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy lands, including spices such as basil and coriander. These new foods and spices was responsible for a torrent in recipe books, some of which are now in private libraries. For the next few years, the powerful and rich houses competed to serve up the most extravagent banquests, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cook books were in great demand, as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Beer Battered Shrimp With Chipotle Honey recipe.
