Servings: 6

East meets Deep South in this tempting hors d’oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.

Ingredients

For the pepper jelly vinaigrette

1-1/2 cup grapeseed oil
1/2 cup pepper jelly
1/4 cup rice vinegar
1/2 Tbs. Sriracha sauce
1 tsp. good-quality fish sauce
Juice of one lime (zest it first and reserve the zest)
Salt to taste

For the herb salad

1 cup heirloom cherry tomatoes, cut in quarters
1 small red onion, julienned
1/2 cup small-diced seedless cucumber
1/4 cup roughly chopped toasted peanuts
Leaves from 1 bunch fresh mint
Leaves from 1 bunch fresh cilantro
1 bunch chives, snipped

For the batter

1-1/2 cup all-purpose flour
1/2 cup rice flour
1/2 tsp. baking soda
1 cup Coors Light beer
1/2 cup vodka
Salt to taste

Peanut oil, for frying
12 large Louisiana shrimp, deveined

Preparation

Make the vinaigrette

Combine all ingredients in a mason jar. Place lid on jar and shake with vigor.

Make the salad

Combine all ingredients in a bowl and season with salt and the zest of the juiced lime.

Make the batter

Combine all ingredients with a whisk until smooth.

Finish the dish

Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F.
Dip each shrimp into the batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel.
Serve the shrimp with the vinaigrette and herb salad.

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Ingredient Spotlight

IN THIS RECIPE
Shrimp
IN THIS RECIPE
Cherry Tomatoes
IN THIS RECIPE
Red Onions
FEATURED
Chinese Black Rice

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What We're Cooking Now

Name: Crispy Shrimp with Pepper Jelly and Herbs
Yield: 6 servings
Ingredients: 1-1/2 cup grapeseed oil; 1/2 cup pepper jelly; 1/4 cup rice vinegar; 1/2 Tbs. Sriracha sauce; 1 tsp. good-quality fish sauce; Juice of one lime (zest it first and reserve the zest); Salt to taste; 1 cup heirloom cherry tomatoes, cut in quarters; 1 small red onion, julienned; 1/2 cup small-diced seedless cucumber; 1/4 cup roughly chopped toasted peanuts; Leaves from 1 bunch fresh mint; Leaves from 1 bunch fresh cilantro; 1 bunch chives, snipped; 1-1/2 cup all-purpose flour; 1/2 cup rice flour; 1/2 tsp. baking soda; 1 cup Coors Light beer; 1/2 cup vodka; Salt to taste; Peanut oil, for frying; 12 large Louisiana shrimp, deveined