East meets Deep South in this tempting hors d’oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.
| Yield: | Serves 6 |
Ingredients
- Pepper Jelly Vinaigrette:
- 1½ cup grape seed oil
- ½ cup pepper jelly
- ¼ cup rice vinegar
- ½ Tbs. sriracha sauce
- 1 tsp. good quality fish sauce
- Juice of one lime (zest it first and reserve the zest)
- Salt to taste
- Herb Salad:
- 1 cup heirloom cherry tomatoes cut in quarters
- 1 small red onion, julienned
- ½ cup small diced seedless cucumber
- ¼ cup roughly chopped toasted peanuts
- Leaves from 1 bunch fresh mint
- Leaves from 1 bunch fresh cilantro
- 1 bunch chives, snipped
- Aerated Batter:
- 1½ cup all-purpose flour
- ½ cup rice flour
- ½ tsp. baking soda
- 1 cup Coors Light beer
- ½ cup vodka
- br
- Peanut oil, for frying
- 12 large Louisiana shrimp, deveined
Instructions
- Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor.Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime.Make the batter: Combine all ingredients with a whisk until smooth.Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 633 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 20 mg |
| Sodium | 560 mg |