Это предварительный просмотр рецепта "Cajun Popcorn".

Рецепт Cajun Popcorn
by Global Cookbook

Cajun Popcorn
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • 1 c. All-Purpose Flour
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Onion Pwdr
  • 1/2 tsp Garlic Pwdr
  • 1/2 tsp Grnd White Pepper
  • 1/2 tsp Grnd Black Pepper
  • 1/2 tsp Grnd Red Pepper
  • 1/2 tsp Dry Thyme
  • 1 1/2 c. Lowfat milk
  • 2 lrg Large eggs, Lightly Beaten
  • 2 c. Vegetable Oil
  • 2 lb Baby Gulf Shrimp, Peeled
  • 2 c. Unseasoned Dry Bread Crumbs Or possibly Fine Cornmeal
  • 2 lrg Egg Yolks
  • 4 x Cloves Garlic (Up To 6), Finely Chopped Salt, To Taste Grnd Pepper, To Taste
  • 1 c. Extra virgin olive oil Or possibly Part Olive And Part Safflower Or possibly Part Peanut Oil, At Room Temperature
  • 1 tsp Fresh Lemon Juice, Or possibly To Taste
  • 1/2 tsp Cool Water

Инструкции

  1. For Garlic Mayonnaise: Whisk together egg yolks, garlic and salt and pepper in a medium bowl till smooth and light. Whisk in oil by drops till the mix 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 cool water. Taste and adjust the seasonings. Serve immediately or possibly chill in a jar for 1 to 2 days.
  2. For Popcorn: Stir together flour, sugar, salt, onion pwdr, garlic pwdr, white, black, and red pepper, and thyme in a medium bowl. Make a well in the center. Gradually pour into the well the lowfat milk and the Large eggs, whisking constantly. Let stand for 30 min. Meanwhile, heat oil to 365 degrees in a deep fryer or possibly a deep, heavy pot. Stir into the batter the shrimp. Remove with a slotted spoon and lightly toss with the cornmeal or possibly bread crumbs.
  3. Immediately add in to the warm oil in batches and fry till crisp and lightly browned, 2 to 3 min. Remove with a slotted spoon to paper towels. Serve immediately with Garlic Mayonnaise.
  4. NOTES : About Garlic Mayonnaise: Sometimes called beurre de Provence - the butter of Provence - aioli is traditionally served slightly chilled as a sauce for cool poached fish, vegetables, meat or possibly Large eggs. It also makes a luxurious garnish for warm and cool soups. Aioli is a contraction of the Provecal words for garlic and oil. About Popcorn Shrimp:
  5. This recipe can bemade with clams, oysters, baby shrimp, or possibly as it is traditionally done in Louisiana, with crayfish. In Louisiana, the shells are sometimes left on, adding more crunch. These baby shrimp can be scooped up and eaten as easily as a handful of popcorn, so make sure you have plenty.