Beer-Battered Shrimp was an easy choice for the first recipe to make from the book. I always love shrimp, especially when it’s crispy. I have to admit though, the real reason I wanted to make this was because of the homemade spicy ketchup. In my effort to rein in my sugar consumption, I sometimes skip regular ketchup. Here, the homemade version is made with just one tablespoon of honey and no refined sugar. To make it, some olive oil was heated in a saucepan. Grated onion was added and cooked until softened, and minced garlic was added. Next, canned whole tomatoes that had been pureed were added along with tomato paste, sherry vinegar, honey, smoked paprika, and a little salt. The mixture was cooked until thickened, about 45 to 60 minutes. The shrimp were cleaned and deveined. Then, a batter was made with beer, rice flour, all purpose flour, and baking soda. The shrimp were dipped in the batter and then coated with panko breadcrumbs mixed with chopped cilantro. The shrimp were shallow fried in just enough canola oil to coat a skillet, and lemon slices were seared in the hot pan when the shrimp were removed.
The beer batter and panko crumbs made the shrimp extra crispy. And, the smoky, tangy homemade ketchup was delicious for dunking the shrimp. I put some extra ketchup in the freezer so I can pull it out some time later for oven fries or veggie burgers. I still won’t be any good at counting calories, but this book has given me several new ideas for eating light without sacrificing flavor.
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