Beer-Battered Shrimp Pops With Chile Guajillo Sauce, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Beer-Battered Shrimp Pops With Chile Guajillo Sauce

Cuisine: Fusion
Prep Time: 80 minutes
Servings: 18 skewers
These beer-battered shrimp pops make a great appetizer or starter dish for that special dinner with friends.

Have you ever been to one of your favorite restaurants, had your favorite dish, then try to recreate it at home? That’s kind of what happened with this fun appetizer dish. I heard a friend talking about this great tapas menu at one of our local restaurants and she tried to entice me with a shrimp dish that was popular. As soon as I saw it, I thought, “How fun”!! The very next day, I went out to purchase some shrimp and try to create some tasty tapas for dinner. I have a favorite beer-batter recipe that I like to use and I knew it would be perfect! And of course you had to know that I would use chiles somewhere in this recipe. The guajillo sauce is a must!

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If you don’t have one already, I would suggest purchasing a metal cooling rack. Not only is it great for cooling cookies, it works well when frying foods, so that the excess oil drips off. This is a good way to keep fried foods warm in a low-temperature oven.

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I like to keep the wooden bamboo skewers in my pantry at all times. They come in handy for a variety of recipes.

Ingredients

  • 18 jumbo shrimp cleaned, peeled, leave tails on
  • 18 wooden skewers 10 inches long
  • 1 1/2 cups all-purpose flour plus ¾ cup in a separate bowl
  • 12 ounces light beer cold
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chipotle powder
  • canola oil for frying
  • For the Guajillo Sauce:
  • 6 guajillo peppers stems and seeds removed
  • 6 green onions just the top, white parts, sliced, reserve the green parts for garnish
  • 2 cloves garlic sliced
  • 1 cup light buttermilk
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon salt

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Directions

  1. Transfer the chile guajillo to a glass bowl. Cover with water and cook in the microwave for 6 to 8 minutes. Stir them, and cover until slightly cooled.
  2. After peppers cool slightly, drain all the water and transfer chiles to the blender. Add the top white parts of the green onions, garlic, olive oil, buttermilk, oregano, and salt. Blend on high until smooth, taste for salt. Cover and keep chilled until ready to serve.
  3. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, pepper, and chipotle powder. Whisk in the beer until most of the lumps are gone. Cover and let it sit at room temperature for at least 1 hour.
  4. Skewer the cleaned shrimp and transfer to a plate. In a small fryer or heavy pot, fill it 2/3 of the way with canola oil. Preheat to medium/high heat for 10 to 12 minutes. Oil temperature should be between 350 to 365ºF. Prepare a baking sheet that is topped with a wire cooling rack. Preheat oven to 200ºF.
  5. Transfer the reserved 3/4 cup of flour onto a plate and lightly season with salt and pepper. Dredge a few (4 at one time) shrimp, then dip them into the beer batter. Carefully drop into the oil. The wooden skewer will come in handy for turning the shrimp. Fry for just a minute or two or until golden brown. Transfer the shrimp to the cooling rack and keep them warm in the oven while you cook the rest.
  6. You can serve the shrimp on individual plates that are garnished with the guajillo sauce and green onions sliced or you can serve them on a large platter with the dipping sauce in the center.
  7. Not only good with fried foods, this cool chile sauce is good for dipping fresh veggies and chips! Not only good with fried foods, this cool chile sauce is good for dipping fresh veggies and chips!
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