Ingredients
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[title] => beer, amber ale
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-
Vegetable oil
-
1 small jalapeno chile, seeded and finely chopped
-
1 cup apple jelly
-
2 tablespoons cider vinegar
-
2 tablespoons whole grain mustard
-
1 tsp hot pepper sauce
-
3/4 pound shrimp, peeled, deveined and cut into 1/2-inch pieces
-
salt
-
pepper
-
2 cups flour
-
1 cup shredded sweetened coconut
-
1/4 cup finely chopped scallions
-
1 tbsp baking powder
-
1 12-ounce bottle amber beer
Recipe Method
1. In a small
saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeno and cook, stirring occasionally for 5 minutes. Add the
apple jelly,
cider vinegar,
mustard and hot sauce and cook until the
jelly is melted. Pour the
pepper jelly sauce into a serving dish.
2. In a large skillet heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to a paper-towel-lined plate and let cool.
3. Fill a heavy, medium saucepan halfway with oil and heat over medium-high heat until the oil registers 360 degrees on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer and 1/4 cup water. Stir the shrimp into the batter.
4. Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape the batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.
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