Cajun Popcorn

Course : Snacks
Serves: 12
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1 cup All-purpose flour
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Ground white pepper
1/2 teaspoon Ground black pepper
1/2 teaspoon Ground red pepper
1/2 teaspoon Dried thyme
1 1/2 cups Milk
2 large Eggs -- lightly beaten
2 cups Vegetable oil
2 pounds Baby gulf shrimp -- peeled
2 cups Unseasoned dry bread crumbs or Fine cornmeal
2 large Egg yolks
4 cloves garlic -- (up to 6), finely minced
1 teaspoon salt -- to taste
1 teaspoon Ground pepper -- to taste
1 cup Olive oil or part olive and part safflower OR part peanut oil -- at room temperature
1 teaspoon Fresh lemon juice -- or to taste
1/2 teaspoon Cold water

Preparation / Directions:

For Garlic Mayonnaise: Whisk together egg yolks, garlic and salt and pepper in a medium bowl until smooth and light. Whisk in oil by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Gradually whisk in lemon juice and cold water. Taste and adjust the seasonings. Serve immediately or refrigerate in a jar for 1 to 2 days. For Popcorn: Stir together flour, sugar, salt, onion powder, garlic powder, white, black, and red pepper, and thyme in a medium bowl. Make a well in the center. Gradually pour into the well the milk and the eggs, whisking constantly. Let stand for 30 minutes. Meanwhile, heat oil to 365 degrees in a deep fryer or a deep, heavy pot. Stir into the batter the shrimp. Remove with a slotted spoon and lightly toss with the cornmeal or bread crumbs. Immediately add to the hot oil in batches and fry until crisp and lightly browned, 2 to 3 minutes. Remove with a slotted spoon to paper towels. Serve immediately with Garlic Mayonnaise.

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