Almost-Famous Popcorn Shrimp

By 12_34

Ingredients

• 1 tsp. granulated sugar
• Kosher salt
• 1 lb. small shrimp, peeled and deveined
• 2 tsp. Cajun seasoning
• 3/4 c. all-purpose flour
• 2 TBSP. cornstarch
• 1 tsp. confectioner's sugar
• 1/2 c. plus 2 TBSP. lager beer
• 8 jarred pepperoncini, drained and halved lengthwise
• 2 jarred roasted red peppers, drained and cut into bite-size pieces
• Vegetable oil, for deep-frying
• Lemon wedges, cocktail sauce and/or tartar sauce, for serving

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Mix 3 c. ice water, the granulated sugar and 1 tsp. salt in a medium bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 tsp. Cajun seasoning.

Whisk the flour, cornstarch, confectioner's sugar, the remaining 1 1/2 tsp. Cajun seasoning and the beer in a large bowl to make a smooth batter. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated.

Heat 2" of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes. Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce.