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Sunday, March 22, 2009

Belikin Beer Battered Shrimp with Lisette's Secret Sauce

We just returned home, yesterday, from our annual family vacation to San Pedro, Belize. While there, I made a very important discovery... Janet is Hungry has a lot of fans in Belize. More than I could possibly count! (using one hand)

I am not kidding when I say that all this adulation has seriously gone to my head.

The President of the Belizean Chapter of the Janet is Hungry fan club, Jesse (of the San Pedro Daily), has made a personal request for more local Belize recipes on Janet is Hungry.

Not wanting to disappoint my only groupie, I scrambled to put together a recipe using some ingredients that I associate with my vacations in Belize: Belikin Beer (of course), shrimp (I would have used conch if it I could get it here) and Lisette's Secret Sauce (a staple in most Belizean kitchen's - well I think so anyway, having only ever been in one Belizean kitchen - my Mom's).

I have, on returning from previous vacations in Belize, experimented with some other local recipes, such as fish tacos, orange crusted snapper, and shrimp ceviche.

I also promised Jesse to take a stab at Belizean Stewed Chicken with Rice and Beans, but this will have to wait until another time when I am less travel weary. For those not familiar with Lisette's Secret Sauce, it is a sweet tangy sauce made with peppers, lime juice, carrots and sugar, etc.

Belikin Beer Battered Shrimp with Lisette's Secret Sauce

1 lb large shrimp (peeled and deveined with tail intact)
1 cup flour
1 egg
1/2 cup Belikin Beer (or other pale ale)
Lisette's Secret Sauce (or other dipping sauce)

1. Heat skillet with 1/2" of oil over medium-high heat.

2. Mix batter ingredients (flour, egg, and beer) until smooth. Should be the texture of thick pancake batter.

3. Wash and pat shrimp dry, season with pepper.

4. Dip shrimp in batter and fry in batches until golden brown on both sides (they cook very quick, about a minute per side).

5. Drain on paper towel, and serve with dipping sauce.