"Run and Shoot" Beer Batter Shrimp
| | Ingredients | 
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Make Printer Friendly | Batter:
1 cup flour
1/4 cup corn meal
1 1/4 cups (10 oz) Bud Light® Lime beer
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon white pepper
Dipping Sauce:
1/2 cup honey
2 tablespoons Dijon style mustard
2 tablespoons grated ginger
1 tablespoon orange zest
1 tablespoon lime zest
1 teaspoon Cholula® Hot Sauce | | Preparation | In a small bowl, combine the Dipping Sauce ingredients. Cover and refrigerate for service.
Peel, devein and butterfly the shrimp, leaving the tail on. Rinse and dry the shrimp and refrigerate for use.
In a bowl, combine flour, corn meal, beer, chili powder, garlic powder, chopped cilantro, salt & pepper.
In a sauce pan or a wok, heat 2 inches of oil over medium-high heat and maintain awareness of the oil.
Test the oil by dropping in a little batter. If it is hot enough, the batter will start to cook rapidly and float to the top. Hold a shrimp by the tail and place in the batter. Shake off excess batter and carefully place in the hot oil. DO NOT CROWD THE PAN.
Cook for approximately 2 minute, or until the shrimp is golden brown. Remove with a slotted spoon and drain well on paper towels. Hold in a warm oven for service. Prepare all the shrimp.
Place the dipping sauce in a small bowl in the middle of a platter and surround with shrimp. Start dippin?. |
| | Courtesy of: The Clever Cleaver Brothers® |
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