[CH] spicy shrimp/chipotle recipe

Judy Howle (howle@ebicom.net)
Fri, 19 Mar 1999 13:49:57 -0600 

I found this at cooking.com.  They have many more Mexican recipes and also
Chinese, Asian, etc.

Beer-Battered Shrimp with Chipotle-Honey Sauce
Camarones Capeados con Salsa Dulce de Chipolte
Serves 6


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.

Preparation Time: 1 hour 15 minutes



FOR BEER BATTER
1 cup (5 oz/155 g) all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup (8 fl oz/250 ml) beer

FOR CHIPOTLE-HONEY DIPPING SAUCE
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove garlic
1/2 cup (4 fl oz/125 ml) water
1 teaspoon salt
1/4 cup (3 fl oz/90 ml) honey
2 tablespoons red wine vinegar
Peanut oil for deep-frying
All-purpose (plain) flour for dusting
1 1/4 lb (625 g) rock shrimp or peeled white shrimp (prawns)


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 purée until smooth. Pour the purée 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.

Judy "MsChile" Howle   

Flavors of the South; Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462