Time: 45 min.
Complexity: easily
Servings: 12

These chili poppers, filled with jumbo shrimp and fried in batter, are equally at home on New Year's Eve or with a glass of beer while watching the game. The explosive flavor of the moderately hot jalapeños is perfectly complemented by the spicy beer batter with Old Bay seasoning, which pairs perfectly with both vegetables and seafood. Dip the poppers in batter, deep-fry them, and enjoy their crispy shell and tender, meaty filling.

Ingredients:

• 12 medium jalapeno peppers
• 12 large shrimp, peeled and deveined, do not remove tails
• 1.5 cups of flour
• 3/4 cup cornstarch
• 1 tsp Old Bay seasonings (Old Bay)
• 1 cup lager
• Vegetable oil for frying
• Malt vinegar, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

jalapeno pepper, shrimps, premium flour, starch, Old Bay seasoning, light beer

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Preparation:

Step 1
• Cut the tops off the jalapeños and scrape out the seeds. Pat the shrimp dry and season generously with salt. Insert one shrimp into each jalapeño, leaving the tail exposed.
Step 2
• In a medium bowl, whisk together 3/4 cup flour, cornstarch, Old Bay seasoning, and beer until smooth; set aside. In a large saucepan or Dutch oven, heat 2 inches of vegetable oil over medium heat until a deep-fry thermometer reads 350°F (175°C). In a shallow bowl, combine the remaining 3/4 cup flour and 1/2 teaspoon salt.
Step 3
• Working in batches, coat the jalapeños in flour, shaking off any excess, then dip them in the beer batter, completely coating the shrimp and jalapeños. Cook, stirring occasionally, until the shrimp are cooked through and the jalapeños are golden and crisp, about 5 minutes. Drain with a slotted spoon on paper towels; season with salt. Serve with malt vinegar.

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