CAJUN POPCORN SHRIMP
8 to 10 servings
This recipe can also be made with clams, oysters, or, as is traditionally done in Louisiana, with crayfish. These will be scooped up and eaten as easily as a handful of popcorn, so make sure you have plenty. Please read about Deep-Frying.
Stir together in a medium bowl:
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
Make a well in the center of the mixture. Gradually pour in, whisking constantly:
- 1 ½ cups milk
- 2 large eggs, lightly beaten
Let stand for 30 minutes. Meanwhile, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:
- 4 inches vegetable oil
Stir into the batter:
- 2 pounds small shrimp (3 ¼0), peeled, or larger shrimp, peeled, deveined, and cut into ½-inch pieces
Remove with a slotted spoon and lightly toss with:
- 2 to 3 cups dry bread crumbs or fine cornmeal, as needed
Fry the shrimp in batches until crisp and lightly browned, 2 to 3 minutes. Transfer to paper towels to drain. Serve with: