Popcorn Shrimp

My dad loves popcorn shrimp. So I decided to make him some for dinner.  He always eats the frozen kind out of the box from the grocery, and I thought it might be nice to have some fresh shrimp for a change.  Well he ate them and really liked them. My mom asked, “Did you like the shrimp? Your daughter made them.”  He said, “Oh yea! They are really good. I thought they were the frozen ones out of the box.”  Well, I guess I’ll take that as a compliment. I thought they were really good.  Hope you like them too.  Enjoy!

Popcorn Shrimp

Recipe is from the Food Network here’s the link.

Ingredients

2 eggs, lightly beaten
2 tablespoons heavy cream
5 teaspoons Essence, recipe follows (I used Cajun seasoning I had already)
2 cups plain bread crumbs
1 pound small shrimp (100 count per pound), peeled
6 cups vegetable oil, for frying (I poured about 1 inch of oil in my cast iron skillet and fried the shrimp that way)
Lemon wedges, for garnish

Directions

In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence.

Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.

To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl (I used a fork to dip mine in the bread crumbs and placed the breaded shrimp directly in the skillet). Repeat the process 2 more times with the remaining shrimp and breading.

Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot and garnish with lemon wedges.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/popcorn-shrimp-recipe/index.html?oc=linkback

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