Thursday, January 14, 2016

Popcorn Popcorn Shrimp


Everyone who loves shrimp loves breaded popcorn shrimp. But have you ever had popcorn in said breading for those popcorn shrimp? My guess would be no, and you are missing out! These popcorn popcorn shrimp are to die for! And the lemon Miracle Whip adds a nice tangy side dip!


1 lb. shrimp, peeled, deveined and cooked (and thawed if originally frozen)
3 c. popped butter popcorn
1/2 c. Panko
1 Tbs. cornstarch
salt and pepper
1/3 c. flour
2 eggs
2 Tbs. butter, melted
Pinch of cayenne pepper
Zest of 1 lemon, divided
1/2 lemon, juiced
Canola oil, for frying
1/2 c. Miracle Whip

With a food processor, combine the popcorn, Panko, cornstarch and season with salt and pepper. Pulse until a nice breading forms. Pour into a 13x9 baking sheet and set aside. In a shallow dish, combine the flour with salt and pepper. In another shallow dish, whisk the eggs with a fork until they are fully scrambled. Pat the shrimp dry with paper towel and set aside.

Set up your dredging station. Cover the shrimp in the flour mixture and knock off any excess. Dip into the egg mixture and drain the extra egg off of the shrimp. Finally, place in the popcorn breadcrumbs and press down making sure they adhere to the side of the shrimp. Place in a bowl and repeat for the remaining shrimp until they are all breaded.

In a medium size and deep skillet, pour the oil in until it is two inches up the inside of the pan. Let the oil get hot for about 2 minutes and using a slotted spoon, drop a tester in to see if the oil is up to temperature (or a thermometer reaches 350 degrees). Using that slotted spoon, place two or three of the shrimp into the hot oil. Flip over with the slotted spoon and by the time you have flipped them over, they are already done. Place them on a plate lined with multiple pieces of paper towel to drain. Continue for the rest of the shrimp until they are all fried.

While the shrimp are cooking, mix the melted butter, pinch of cayenne and salt, and half of the lemon zest. Set aside. In a small bowl, mix the Miracle Whip, lemon juice and remaining lemon zest together. Set the dip on your serving dish. Place the drained popcorn shrimp on your serving tray and drizzle the cayenne butter on top.

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