Rachael Ray Every Day


Recipe Summary

20 mins
15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeno and cook, stirring occasionally, for 5 minutes. Add the apple jelly, cider vinegar, mustard and hot sauce and cook until the jelly is melted. Pour the pepper jelly sauce into a serving dish.

  • In a large skillet, heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to a paper-towel-lined plate and let cool.

  • Fill a heavy, medium saucepan halfway with oil and heat over medium-high heat until the oil registers 360 degrees on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer and 1/4 cup water. Stir the shrimp into the batter.

  • Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape the batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.