FIREFLIED SHRIMP WITH DIPPING SAUCE

Batter and Shrimp

Ingredients Weight Measure
Eggs 2 ea.
Dark beer 1 pt.
TABASCO® brand Habanero Sauce 1 Tbsp.
Cake flour 10 oz.
Salt 1/2 tsp.
Baking powder 2 tsp.
Raw shrimp, 16/20 count, peeled and deveined 1-1/2 lbs.
Peanut oil or salad oil 3 cups

Dipping Sauce

Ingredients Weight Measure
Honey 1/2 cup
Sesame seeds, toasted 3 Tbsp.
TABASCO® brand Habanero Sauce 2 Tbsp.
Limes, juiced 2 ea.
Sherry vinegar 1 Tbsp.
Butter 3 Tbsp.
Mustard, ground 2 Tbsp.
Salt and pepper to taste
Cilantro, chopped, for garnish as needed

Method

  1. For Batter: Combine the eggs, beer and TABASCO® Habanero Sauce. Mix dry ingredients and add to egg mixture. Mix well and let sit for 20 minutes.
  2. For Dipping Sauce: Combine all ingredients except the cilantro. Heat and stir until thoroughly mixed. Keep warm for service.
  3. Heat oil in saucepan over medium to high heat and keep the temperature at 350°F.
  4. Season shrimp lightly with salt and dip the shrimp in the batter. Fry one at a time in the saucepan until golden brown. Remove from oil; drain. Serve with dipping sauce and garnish with chopped cilantro.

Yield: 12 servings