Feb 182011
 

This dish is one that you could always find in a Cajun restaurant, fried crawfish. Chef Paul Prudhomme came up with the name Cajun Popcorn. From there, it gained in popularity. It became so popular that when crawfish are not in season, small shrimp are substituted for the crawfish. You will find this dish on most Cajun restaurant menu’s. Cannon’s restaurant claims to have originated the Cajun Popcorn Salad, which is Cajun Popcorn Shrimp on top of a salad mix served with Honey Mustard dressing. This is another dish that has been copied often. Here is a recipe for this dish. The Honey Mustard Dressing will follow on Tuesday Feb 22.

Cajun Popcorn
Batter
2 well beaten eggs
1 ¼ cup Milk
½ cup Corn Flour
1 teaspoon Sugar
1 Teaspoon Salt
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
½ Teaspoon White Pepper
½ Teaspoon Cayenne Pepper
¼ Teaspoon Thyme
1/8 Teaspoon Basil
1/8 Teaspoon Black Pepper
32 ounces Baby Shrimp or Crawfish
Combine all dry ingredients and mix well. Add eggs and milk. Mix until a wet batter is formed.
Take 8 ounces of shrimp or crawfish and place it in the batter.
Mix until shrimp or crawfish is coated. Shake off excess batter before frying.
In a preheated 350 degrees fryer, drop shrimp or crawfish in oil. Try to drop them one at a time to prevent clumping.
This can be served as an appetizer or on top lettuce as a salad.
Serve with Honey Mustard Dressing for dipping.

Enjoy