Cajun Popcorn Shrimp Recipes

CAJUN POPCORN SHRIMP

Steps:

• Mix all ingredients together in a small bowl. Serve with shrimp.
• In a medium bowl, add flour, 3 teaspoons cajun seasoning and salt. Mix well.
• Pour half of the flour mixture into a large Ziploc bag, reserve the rest.
• Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
• In a small bowl, add egg, milk and 1 teaspoon cajun seasoning. Mix well.
• Dredge the floured shrimp in the egg mixture, then coat with the reserved seasoned flour mixture from the large bowl.
• Heat neutral oil in a heavy-bottomed pot to 350°F.
• Fry shrimp for a few minutes until golden brown and cooked through. Remove onto a paper towel-lined plate and sprinkle with salt.

CAJUN POPCORN SHRIMP

Steps:

• Rinse shrimp in cold water.
• Drain well and set aside in a cool place until needed.
• Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
• In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
• Gradually whisk in the egg mixture, blending well.
• Cover the batter and then let stand for about 1 hour at room temperature.
• Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
• Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Serve hot with your favorite dip.

ALMOST-FAMOUS POPCORN SHRIMP

Steps:

• Mix 3 cups ice water, the granulated sugar and 1 teaspoon 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 teaspoon Cajun seasoning.
• Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons 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 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. 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.

CRISPY CAJUN SHRIMP AND CHEESY GRITS

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
• Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
• Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
• Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
• Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

CAJUN POPCORN SHRIMP SANDWICHES

Steps:

• In a bowl, combine butter, garlic powder and Cajun seasoning. Toss with shrimp. Prepare shrimp according to package directions for baking. , Combine the mayonnaise, pepper sauce, relish and mustard. Spread into warmed pitas. Fill pitas with shrimp, lettuce and tomato slices.

POPCORN SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
• Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

POPCORN SHRIMP RECIPE BY TASTY

Steps:

• In a medium bowl, add seasoned flour ingredients. Mix well.
• Place half of the flour mixture into a large zip lock bag, reserve the rest.
• Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
• In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
• Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
• Heat oil at 350°F (180°C).
• Fry shrimp for a few minutes until golden brown and cooked through.
• Serve with your favorite dipping sauce.
• Enjoy!

CAJUN CORN AND SHRIMP

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

POPEYE'S POPCORN SHRIMP AND CHICKEN

Steps:

• Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
• Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
• Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

Steps:

• Prepare the crawfish or shrimp and set aside.
• Blend eggs and milk; beat well.
• In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
• Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
• As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

CAJUN POPCORN SHRIMP

Steps:

• Peel and devein the shrimp. Cut into 1/2-inch pieces. Combine the flour, cayenne, chili powder, cumin, black pepper and salt in medium-size bowl. Heat oil in deep fryer. Dredge the shrimp in the seasoned flour, shaking off any excess. Fry them quickly over high heat until brown and crisp. Drain on paper towels and serve immediately. Serving suggestion: Serve with tartar sauce, fresh lemon and Tabasco. Note: For shrimp po'boy sandwiches, leave shrimp whole or halved when frying. Slice French sandwich-sized baguettes in half, pull out some of the bread, brush with olive oil and heat under the broiler until the halves are crisp and brown. Stuff with shrimp, slivered iceberg lettuce and sliced tomatoes, and dress with Spicy Tartar Sauce or remoulade sauce. Makes 8 hors d'oeuvre servings.