Growing up I always took seafood for granted. It sounds odd that I could do that, but when your grandpa and uncle were fishermen, it’s much easier than you think. My grandpa and uncle would go out months at a time to sea to catch fish, shrimp and anything that was available in the Gulf Coast. When their “harvest” was complete, they would come back and of course, our family would get the first pick of all the goodies and most of the time it was free! So there was never a shortage of seafood in my home and I actually grew up thinking that seafood was “cheap” but good food. Once I left home for school, I then realized seafood was much more of a luxury than I ever thought.
Anyways, my favorite fish has always been red snapper. It happens to be a pretty expensive fish out here, and I recently read they were being caught so much there was actually a shortage. But no worries, fishermen were aware of this and took a break from catching so many that they are now abundant in the sea again. Yay! Now if it would only drop in price.
My other fave treat from the sea is shrimp. Ben and I could eat shrimp all the time, but I make sure not to cook it too often, so it remains a treat. I should also mention I never fry anything really, so that’s a treat too. But because we’ve been working so hard on our home, I thought it was time to double up on the yumminess of dinner. And that’s when my Shrimp with Honey Jalapeño Sauce created. It’s a lightly battered tempura shrimp that is paired with a drizzle of honey that has been infused with garlic, onion and spicy jalapeños. Sweet, spicy, delightful.
- 1 qt vegetable oil
- 1 cup tempura batter mix
- 3/4 cup water, ice cold
- 1 lb shrimp, peeled and deveined
- 1 tbsp yellow onion, minced
- 1 clove garlic, minced
- 1/3 cup water
- 2/3 cup honey
- 1 large jalapeño, thinly sliced
- In a medium pot, heat the oil on medium. (The oil is ready when you place a chopstick in the bottom of the pot and when tilting the chopstick, bubbles float to the surface.)
- Whisk together the tempura batter mix and water in a bowl. Coat 4-6 shrimps in the batter at a time and fry until golden brown in the oil. Do not overcrowd the pot, and when done, place the shrimp on a plate that is lined with paper towels.
- Using a small sauce pot, combine the onion, garlic, water, honey and jalapeno and heat on medium-high until it comes to a boil and continue to boil for 1-2 minutes.
- Serve the tempura shrimp with a drizzle of the sauce.