East Meets West Popcorn Shrimp Salad Recipes

POPCORN SHRIMP SALAD

Popcorn Shrimp Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup mayonnaise
2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
2 teaspoons whole-grain mustard
1/2 teaspoon hot sauce
Kosher salt and freshly ground pepper
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
Kosher salt
Vegetable oil, for frying
2 romaine hearts, torn into bite-size pieces
1 medium tomato, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
Freshly ground pepper

Steps:

Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

POPCORN SHRIMP

Popcorn Shrimp image

Popcorn shrimp make a nice appetizer or side dish for both adults and children. Best served with cocktail sauce.

Provided by JK813

Categories Appetizers and Snacks Seafood Shrimp

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 quart vegetable oil for frying
1 cup all-purpose flour
1 egg
½ cup milk
1 cup dry bread crumbs
1 ¼ teaspoons salt
½ teaspoon dried basil
½ teaspoon dried parsley
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
24 uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 50.4 g, Cholesterol 131.7 mg, Fat 31.3 g, Fiber 2.3 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1116.2 mg, Sugar 3.3 g

POPCORN SHRIMP SALAD

Popcorn Shrimp Salad image

Was sitting in the doctor's office and found this in Food Magazine. If you see the torn out recipe, it was me. For Wondra instant flour, see recipe #438574.

Provided by gailanng

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup mayonnaise
2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
2 teaspoons whole-grain mustard
1/2 teaspoon hot sauce
kosher salt and freshly ground pepper
1/2 lb medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra, see Wondra® Instant Flour Substitute)
1 tablespoon cajun seasoning
kosher salt
vegetable oil, for frying
2 romaine lettuce hearts, torn into bite-size pieces
1 medium tomatoes, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
freshly ground pepper

Steps:

Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

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