Red Lobster Popcorn Shrimps Recipes
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.
RED LOBSTER BATTER-FRIED SHRIMP
Batter-fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 2 quarts Oil for deep frying.
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
- Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
- Chef's Tip:.
- Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
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- Pat dry shrimps with paper towels, give it several score it on the sides this will help the batter adhere better to the shrimps. Set aside.
- Combine Cajun seasoning in a small bowl then divide it into two equal amounts. Season shrimps with one part of the Cajun seasoning and salt.
- Combine together flour, cornstarch and remaining Cajun seasoning. Add the beer and mix until well combined.
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