Beer Battered Shrimp With Spicy Peach Dipping Sauce Food

BEER BATTERED FRIED SHRIMP

Steps:

• Peel the shrimp and devein if desired. Pat shrimp dry with a paper towel and lay shrimp out in one layer on a plate.
• Preheat vegetable oil to 350 degrees.
• Pour beer into a mixing bowl.
• Sift dry ingredients into the beer, and whisk until frothy and combined. While using the batter, whisk lightly from time to time.
• Gently dip shrimp into the batter and deep fry for 2 to 3 minutes or until the batter is golden and the shrimp float in the oil.
• Lay cooked shrimp on a wire rack resting on a cookie sheet to drain the oil.

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE

Steps:

• In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note).
• Preheat a grill pan over medium-high heat.
• Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.

BEER BATTERED SHRIMP

Steps:

• 1. Remove shells from shrimp, leaving tails on. Remove the vein from the back of shrimp with paring knife.
• 2. Place beer in mixing bowl. Add baking powder, cornstarch, salt, pepper, and paprika. Whip until disolved.
• 3. Add 2 cups flour while whipping until the consistency of pancake flour.
• 4. Prheat deep fryer to 350* Dust shrimp in flour and then dip into batter. Drop in deep fryer for about 4 minutes. Serve with Horseradish sauce.
• 5. Orange Horseradish Sauce: Mix all the ingredients except horseradish together, then add horseradish to taste. Chill well... Enjoy!!

BEER-BATTERED SHRIMP

Steps:

• In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
• In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

BATTERED SHRIMP

Steps:

• Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
• Preheat the oven to 250 degrees F.
• Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER BATTERED SHRIMP WITH SPICY PEACH DIPPING SAUCE

Steps:

• Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl.
• Thaw shrimp under cool running water in a colander, rotating frequently.
• Meanwhile, mix together flour, salt, and baking powder in a small bowl.
• In another small bowl, slowly whisk egg and beer together.
• Mix dry batter ingredients into wet ingredients until smooth.
• Heat 1/3 inch peanut oil in large, deep skillet.
• Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil.
• After several minutes, flip the shrimp. Fry until golden-brown on both sides.
• Transfer to a paper-towel lined plate to drain.
• Serve warm with dipping sauce.

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE

Steps:

• Mix olive oil, red pepper flakes, and garlic.
• Process through blender or processor.
• Set Aside.
• Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
• Process or blend until smooth texture.
• Set aside and refrigerate.
• Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
• Grill over medium heat@ 2 1/2-3 minutes each side.
• Serve with Avocado dipping sauce.
• Note- do not make avocado dip too salty.

BEER BATTER FRIED SPICY SHRIMP

Steps:

• Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350ºF.
• Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper.
• Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl.
• Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.).
• Dip shrimp into batter, letting excess drip into bowl.
• Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
• Sprinkle with coconut and serve hot with tartar sauce.

BEER BATTERED SHRIMP

Steps:

• ----Shellfish Spice Mix----.
• Combine all ingredients in a small bowl and mix well.
• Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
• ----Fried Shrimp----.
• Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
• Beat to a smooth batter with unbeaten egg, butter and beer.
• Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
• Remove them from the oil and drain them.
• Serve with lemon wedges and, if desired, cocktail sauce.