Beer Battered Shrimp with Chipotle Honey Sauce

INGREDIENTS

For the Batter:

1 cup all-purpose flour

1 1/2 teaspoons cayenne pepper

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking powder

1 cup beer

For the Sauce:

2 dried chipotle chili peppers, stemmed and seeded

1 ripe tomato, quartered

1/2 small yellow onion, sliced

1 clove garlic

1/2 cup water

1 teaspoon salt

1/4 cup honey

2 tablespoons red wine vinegar

peanut oil for deep-frying

All-purpose flour for dusting

1 1/4 lb rock shrimp or peeled white shrimp

DIRECTIONS

FOR THE BATTER:

In a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir to mix. Add the beer all at once and whisk until smooth. Set aside at room temperature for at least 30 minutes or up to 4 hours.

FOR THE DIPPING SAUCE:

In a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and purée until smooth. Pour the purée into a small bowl and stir in the honey and vinegar. Let cool.

In a large saucepan, pour in peanut oil to a depth of 5 inches and heat to 350 degrees F. or until a few drops of batter sprinkled into the oil rise immediately to the surface. Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.