Crispy Shrimp with Spicy Pepper Jam
- One 10-ounce pepper jelly ( see recipe below)
- 1/4 cup Creole mustard or grainy mustard
- 1 tablespoon Champagne vinegar or white wine vinegar
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 3 scallions, thinly sliced
- 1 cup unsweetened shredded coconut
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- One 12-ounce bottle amber beer
- 1 large egg, lightly beaten
- 1 1/2 pounds large shrimp, shelled and deveined, tails left on
- 2 1/2 cups finely chopped red bell peppers
- 1 1/4 cups finely chopped green bell peppers
- 1/4 cup finely chopped jalapeno peppers
- 1 cup apple cider vinegar
- 1 (1.75 ounce) package powdered pectin
- 5 cups white sugar
Method for making Jelly
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
1. In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.
2. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter.
3. Working in batches, dip the shrimp in the batter (don't shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce