w/ chunky blue cheese & scallion dip
4 T butter
2 cloves garlic, minced
10 oz franks red hot
1 1/4 C flour
1 rounded T cornstarch
Pinch of Salt
1 1/2 C cold seltzer water
1 lb jumbo Shrimp, cleaned, deveined, tails left on
In a small saucepan melt butter and cook garlic until soft. Add red hot and cook through. Turn off heat.
In a mixing bowl whisk flour and cornstarch together. Add a pinch of salt. Add cold seltzer and mix just until combined and consistency of pancake batter. May only need 1 1/4 C seltzer. Lumps are okay. I use disposable chopsticks to mix and to flip in hot oil.
Heat deep fryer to 350-360 degrees. Alternately you can use a deep saucepan with vegetable oil that reads 340-360 with a thermometer.
On the inner curved side of shrimp make small slices so that the shrimp lays straight. Rinse and pat dry. Lightly salt. Dredge in tempura batter and place immediately in hot oil in the direction facing away from you so if the oil splashes it goes in the opposite direction. Fry until golden brown and transfer to paper towel lined tray. Using a pastry brush coat hot shrimp with red hot butter mixture. Serve with blue cheese dip and celery sticks.
BLUE CHEESE DIP
1 c sour cream
1/2 c mayo
1 Clove garlic, mashed into a paste
1 1/2 T scallion, light green and green parts sliced thin
3/4 c blue cheese, crumbled
1-2 T parsley, chopped
Salt and pepper to taste
Mix all together and let sit overnight to infuse flavors.