POPCORN SHRIMP POPCORN
Wasabi peas add heat to this crunchy, salty snack made with popcorn shrimp, fried ramen and freshly popped popcorn. If you prefer, swap a bag of microwave popcorn for the stovetop popcorn.
Provided by Food Network Kitchen
Time 30m
Yield 16 cups
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside.
- Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces.
- In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles.
POPCORN SHRIMP RECIPE BY TASTY
Here's what you need: shrimp, flour, cajun seasoning, salt, black pepper, egg, milk, cajun seasoning
Provided by Hitomi Aihara
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 372 calories, Carbohydrate 38 grams, Fat 5 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
ALMOST-FAMOUS POPCORN SHRIMP
It's risky to call a dish the "Best Ever," especially one as common as popcorn shrimp. But after testing more than 25 batters and untold numbers of deep-fried mix-ins (sweet potato, asparagus, even oranges), Bubba Gump execs think their version is worthy of the title. The dish - beer-battered shrimp, pepperoncini and roasted red peppers - is a bestseller on the 17-year-old chain's menu. No one at the company would give us the recipe, but Food Network Kitchens came up with this remarkable copy.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
POPCORN-CRUSTED POPCORN SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pulse the popcorn, panko, cornstarch, 1/2 teaspoon salt and a few grinds of black pepper in a food processor until coarsely ground. Transfer to a rimmed baking sheet. Combine the flour, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl; set aside. Beat the eggs in a separate bowl; set aside. Melt the butter with the cayenne, half of the lemon zest and a pinch of salt in a small saucepan; set aside.
- Heat 2 inches vegetable oil in a large deep skillet or heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F. Working in batches, toss the shrimp in the flour mixture until coated. Shake off the excess, then dip the shrimp in the eggs and let the excess drip off; coat in the popcorn mixture. Fry the shrimp until golden, about 2 minutes. Remove with a slotted spoon and transfer to a platter.
- Mix the mayonnaise with the remaining lemon zest and the lemon juice. Drizzle the shrimp with the melted butter right before serving. Serve with the mayonnaise.
POPCORN SHRIMP
Everyone will love these crunch fried morsels. Serve popcorn shrimp, with spicy cocktail sauce and tartar sauce for dipping, as an appetizer for a summer soirée or enjoy as an entrée with a side of coleslaw.
Provided by Greg Lofts
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- In a small, heavy pot or large saucepan, heat 2 inches oil over medium until a deep-fat thermometer registers 365°F; adjust heat as necessary to maintain temperature.
- Meanwhile, whisk together flour, cornmeal, cornstarch, paprika, onion powder, garlic powder, cayenne, oregano, and thyme; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat. Whisk egg and milk into remaining flour mixture until smooth.
- Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl. Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch, then transfer to a rimmed baking sheet lined with a wire rack in a preheated 200° oven (to keep crisp and warm). Return oil to 365° between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces.
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