SHRIMP-STUFFED JALAPENO POPPERS
From the kitchen of VCW Board member
Connie Schmidt
INGREDIENTS
12 medium jalapeno peppers
12 large shrimp, peeled & deveined, tails intact
Kosher salt
1 1/2 cups flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager beer
Vegetable oil
Malt vinegar, for serving
DIRECTIONS
Cut off the tops of the jalapenos and scoop out the seeds. Pat shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving tails sticking out.
Whisk 3/4 cup flour, cornstarch, Old Bay and beer in a medium bowl until smooth, set aside. Heat 2 inches of the oil to 350 degrees in a large Dutch oven over medium high heat. Whisk remaining 3/4 cups flour and 1/2 teaspoon salt in a shallow bowl.
In batches, dredge jalapenos in the flour, shaking off excess, dip in beer batter, coating shrimp and jalapeno completely. Fry until shrimp are cooked through to a golden brown about 5 minutes. Drain on paper towels, season with salt.
Serve with malt vinegar.
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