Shrimp-Stuffed Jalapeno Poppers

1. 1

   Cut off the tops of the jalapenos and scoop out the seeds.

2. 2

   Pat the shrimp dry and generously season with salt.

3. 3

   Insert 1 shrimp into each jalapeno, leaving the tail sticking out.

4. 4

   Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside.

5. 5

   Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.

6. 6

   Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely.

7. 7

   Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes.

8. 8

   Remove with a slotted spoon and drain on paper towels; season with salt.

9. 9

   Serve with malt vinegar.

10. 10

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.