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Ingredientes
- 1 c. All-purpose flour
- 1 1/2 tsp Cayenne pepper
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Baking pwdr
- 1 c. Beer
- 2 x Dry chipotle chili peppers, stemmed and seeded
- 1 x Ripe tomato, quartered
- 1/2 sm Yellow onion, sliced
- 1 x Clove garlic
- 1/2 c. Water
- 1 tsp Salt
- 1/4 c. Honey
- 2 Tbsp. Red wine vinegar Peanut oil for deep-frying All-purpose, (plain) flour for dusting
- 1 1/4 lb Rock shrimp or possibly peeled white shrimp, (prawns)
Direcciones
- 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
- Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in that case it can be thinned with a little more beer or possibly with water. Too thick a batter will make the shrimp soggy, while a batter which is too thin will not form a complete coating.
- Preparation Time: 1 hour 15 min
- To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking pwdr. Stir to mix. Add in the beer all at once and whisk till smooth. Set aside at room temperature for at least 30 min or possibly up to 4 hrs.
- 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 till the ingredients soften and the mix thickens, about 15 min. Remove from the heat and let cold slightly, then transfer to a blender and puree till smooth.
- Pour the puree into a small bowl and stir in the honey and vinegar.
- Let cold.
- In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 F (180 C) or possibly till 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 proportionately, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or possibly your fingers, remove the shrimp from the batter, draining off the excess, and drop into the warm oil. Deep-fry till light golden brown and crisp, about 2 min. Using a slotted spoon, transfer to paper towels to drain.
- Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 1024mg | 43% |
| Potassium 256mg | 7% |
| Total Carbs 31.76g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.88g | 9% |
| Protein 21.79g | 35% |
