Popcorn Shrimp

35
Popcorn Shrimp

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    eggs, lightly beaten

  • 2

    tablespoons heavy cream

  • 5

    teaspoons Essence, recipe follows

  • 2

    cups plain bread crumbs

  • 1

    pound small shrimp (100 count per pound), peeled

  • 6

    cups vegetable oil, for frying

  • Lemon wedges, for garnish

  • Essence Creole Seasoning:

  • 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

Directions

Combine all Essence seasoning ingredients thoroughly. 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. 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.


Nutrition

Facebook Conversations