Popcorn and Popcorn Shrimp
April 29th 2014
Popcorn and Popcorn Shrimp
Ingredients:
1 cup of flour
2 eggs
1 TB warm water
1 1/2 cups bread crumbs (panko or regular, today I am using regular)
1/5 pounds of raw, medium shrimp
paprika
salt and pepper
garlic
cayenne pepper
Italian seasoning
Truffle oil - for drizzling over popcorn and popcorn shrimp once you have combined them
1/2 cup parmesan cheese
Sweet Chili Sauce (found in the Asian food isle)
2 bags of butter popcorn, popped
1 Cup canola oil
Directions:
1. Prepare your dredging stations. 1 dish for flour, 1 for eggs and warm water, and one with breadcrumbs. Prepare a sheet tray at the end to lay complete shrimp flat. Season each station with salt, pepper, paprika and garlic
2. Take a few shrimp at a time and run them through each station, shaking off the excess. You let them rest on the sheet tray for at least 10 minutes so that the breading sticks to the shrimp good.
NOTE: You can prepare a sheet tray with a baking rack on top of it and bake your shrimp at 375 degrees for 15-20 minutes. Today, I am going to pan fry mine because I am in a hurry
3. Prepare your canola oil in a large skillet over medium heat. Drop a little bread crumb in to see if your oil is ready. It should bubble when the bread crumb falls in. You are ready to fry shrimp
4. Without crowding your pan, add about 10-12 shrimp at a time. Cook for about 6 minutes, flipping once. Drain on paper towel. Continue until all shrimp are done. As you take a batch out of the oil, sprinkle with parmesan cheese.
5. When you are on your last batch of shrimp, pop the popcorn in the microwave.
6. Now it is time to combine the popcorn and shrimp. Using 2 large bowls, so that there isn't too much tossing (if you toss too much and too rough you might pull the breading off the shrimp so I split it up into 2 batch) You will toss the popcorn and the popcorn shrimp together with drizzles of truffle oil and parmesan.
7. Serve with sweet chili sauce and enjoy!
Tonight is game time - Go BULLS!
Because I broke this up into 2 bowls, we are just going to eat out of the bowls tonight because it is game time!.
Tonight's wine pick is:
The Wonderful Wine Company
California Merlot
2010
*This wine was exclusively available at Club W wine club during the month of February.
Enjoy
~Julianne
Popcorn and Popcorn Shrimp
Ingredients:
1 cup of flour
2 eggs
1 TB warm water
1 1/2 cups bread crumbs (panko or regular, today I am using regular)
1/5 pounds of raw, medium shrimp
paprika
salt and pepper
garlic
cayenne pepper
Italian seasoning
Truffle oil - for drizzling over popcorn and popcorn shrimp once you have combined them
1/2 cup parmesan cheese
Sweet Chili Sauce (found in the Asian food isle)
2 bags of butter popcorn, popped
1 Cup canola oil
Directions:
1. Prepare your dredging stations. 1 dish for flour, 1 for eggs and warm water, and one with breadcrumbs. Prepare a sheet tray at the end to lay complete shrimp flat. Season each station with salt, pepper, paprika and garlic
2. Take a few shrimp at a time and run them through each station, shaking off the excess. You let them rest on the sheet tray for at least 10 minutes so that the breading sticks to the shrimp good.
NOTE: You can prepare a sheet tray with a baking rack on top of it and bake your shrimp at 375 degrees for 15-20 minutes. Today, I am going to pan fry mine because I am in a hurry
3. Prepare your canola oil in a large skillet over medium heat. Drop a little bread crumb in to see if your oil is ready. It should bubble when the bread crumb falls in. You are ready to fry shrimp
4. Without crowding your pan, add about 10-12 shrimp at a time. Cook for about 6 minutes, flipping once. Drain on paper towel. Continue until all shrimp are done. As you take a batch out of the oil, sprinkle with parmesan cheese.
5. When you are on your last batch of shrimp, pop the popcorn in the microwave.
6. Now it is time to combine the popcorn and shrimp. Using 2 large bowls, so that there isn't too much tossing (if you toss too much and too rough you might pull the breading off the shrimp so I split it up into 2 batch) You will toss the popcorn and the popcorn shrimp together with drizzles of truffle oil and parmesan.
7. Serve with sweet chili sauce and enjoy!
Tonight is game time - Go BULLS!
Because I broke this up into 2 bowls, we are just going to eat out of the bowls tonight because it is game time!.
Tonight's wine pick is:
The Wonderful Wine Company
California Merlot
2010
*This wine was exclusively available at Club W wine club during the month of February.
Enjoy
~Julianne
Comments
Post a Comment