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Cajun Popcorn Shrimp
2 pounds or small shrimp
2 eggs
1
cup dry white wine
1/2 cup fine cornmeal
1/2 cup all-purpose flour
1
tablespoons fresh chives
1 clove garlic, minced
1/2 teaspoon thyme
1/4
teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
oil
for deep frying
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 2-3
inches of oil in a large frying pan or deep-fryer to 375F.
Dip the shrimp
into the batter and fry in small batches for 2-3 minutes, turning to color
evenly until golden brown.
Remove with a slotted spoon and drain on paper
towels.
Serve hot with your favorite dip.
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