Serves 4 / Makes 1½ cups spicy ketchup
Fried shrimp might seem a thing of the past if you are trying to eat healthily. These are still a special treat but are pan-fried, not deep-fried, and super crispy because they are made with beer. The alcohol in the beer evaporates quickly as the shrimp cooks leaving them extra crispy. I know it might seem silly to make your own ketchup, and yes, on many busy days homemade ketchup will be too much work. But this zippy sauce is made from wholesome ingredients— no fillers, stabilizers, or corn syrup—and will last up to four weeks in the refrigerator. Make a batch and put it in a mason jar for some amped-up flavor.
Author:Virginia Willis
Ingredients
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1 tablespoon McEvoy Ranch Jalapeño Olive Oil
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1 sweet onion, grated
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1 garlic clove, mashed to a paste with salt
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1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
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1 tablespoon tomato paste
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¼ cup sherry vinegar
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1 tablespoon honey
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1 tablespoon smoked hot paprika
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Coarse kosher salt and freshly ground black pepper
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½ cup panko (Japanese) bread crumbs
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1 tablespoon chopped fresh cilantro leaves
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2/3 cup rice flour or cornstarch
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½ cup unbleached all-purpose flour
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½ teaspoon baking soda
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4 ounces light beer
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6 tablespoons canola oil
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1 pound large (21/25 count) shrimp, peeled and deveined
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1 lemon, thinly sliced
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Coarse kosher salt and freshly ground black pepper
Spicy Ketchup
Shrimp
Directions
To make the ketchup, heat the McEvoy Ranch Jalapeño Olive Oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, tomato paste, sherry vinegar, honey, and smoked paprika, then season with salt. Cook until thickened, 45 to 60 minutes.
To prepare the shrimp, combine the panko and cilantro in a shallow baking dish and stir to combine. Combine the rice flour, unbleached all-purpose flour, and baking soda in a large bowl, stirring with a whisk. Gradually add the beer, stirring with a whisk until a smooth batter.
Line a plate with paper towels. Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons of the canola oil to pan; swirl to coat. Working one at a time and using the tail as a handle, dip the shrimp in the batter and shake off the excess. Dredge the shrimp in the panko mixture, making sure to coat both sides. Place the shrimp in a single layer in the pan, and cook until golden brown, about 2½ minutes on each side. Remove the shrimp from pan; drain on paper towels. Repeat with the remaining oil, shrimp, batter, and panko mixture. At the end of cooking, sear the lemon slices in the hot oil until slightly charred.
- Serve the shrimp and lemon slices hot with spicy ketchup.
Recipe Note
Shrimp
Calories 279 Fat 11 g Carbs 19 g Fiber 1 g Protein 24 g
Spicy Ketchup (per tablespoon)
Calories 18 Fat .6 g Carbs 3 g Fiber .4 g Protein .3 g
