Tailgatin' with the Clever Cleaver Brothers

"RUN and SHOOT" BEER BATTER SHRIMP  yields 16-20 shrimp                                                                                                                                                                                                                  recipe developed by The Clever Cleaver Brothers®

1 pound 16-20 size shrimp, prepped

oil for frying


1 cup flour

1/4 cup corn meal

1 1/4 cups (10 oz) Bud Light® Lime beer

1 teaspoon chili powder

1 teaspoon garlic powder

1 tablespoon chopped fresh cilantro

1/4 teaspoon salt

1/8 teaspoon white pepper

Dipping Sauce

1/2 cup honey

2 tablespoons Dijon style mustard

2 tablespoons grated ginger

1 tablespoon orange zest

1 tablespoon lime zest

1 teaspoon Cholula® Hot Sauce

  • 1. In a small bowl, combine the Dipping Sauce ingredients. Cover and refrigerate for service.
  • 2. Peel, devein and butterfly the shrimp, leaving the tail on. Rinse and dry the shrimp and refrigerate for use.

3.         In a bowl, combine flour, corn meal, beer, chili powder, garlic powder, chopped cilantro, salt & pepper.

02.  In a bowl, combine the flour, corn meal, beer, chili powder, garlic powder, cilantro, salt and pepper.4.         In a sauce pan or a wok, heat 2 inches of oil over medium-high heat and maintain awareness of the oil.

5.         Test the oil by dropping in a little batter. If it is hot enough, the batter will start to cook rapidly and float to the top. Hold a shrimp by the tail and place in the batter. Shake off excess batter and carefully place in the hot oil. DO NOT CROWD THE PAN.

6.         Cook for approximately 2 minute, or until the shrimp is golden brown. Remove with a slotted spoon and drain well on paper towels. Hold in a warm oven for service. Prepare all the shrimp.

7.         Place the dipping sauce in a small bowl in the middle of a platter and surround with shrimp. Start dippin'.

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