Popcorn Rock Shrimp With Spicy Honey Recipes

FRIED BUTTERNUT SQUASH WITH SPICY HONEY

Steps:

• Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
• Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
• Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

POPCORN SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
• Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

POPCORN ROCK SHRIMP WITH SPICY HONEY

Steps:

• For the spicy honey:.
• In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
• For the popcorn shrimp:.
• Preheat the deep-fat fryer to 360 degrees F.
• In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
• Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

CAJUN POPCORN SHRIMP

Steps:

• 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 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
• Dip the shrimp into the batter and fry in small batches for 2 to 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.

POPCORN ROCK SHRIMP WITH SPICY HONEY

Steps:

• Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.
• For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
• For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
• In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
• Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.