Recipe - Cajun Popcorn

1 cup AllPurpose Flour
1 teaspoon Sugar
1 teaspoon Salt
One half teaspoon Onion Powder
One half teaspoon Garlic Powder
One half teaspoon Ground White Pepper
One half teaspoon Ground Black Pepper
One half teaspoon Ground Red Pepper
One half teaspoon Dried Thyme
1 One half cup Milk
2 lg Eggs; Lightly Beaten
2 cup Vegetable Oil
2 pound Baby Gulf Shrimp; Peeled
2 cup Unseasoned Dry Bread Crumbs
Or Fine Cornmeal

GARLIC MAYONNAISE
2 lg Egg Yolks
4 Cloves Garlic (Up To 6);
Finely Minced
Salt; To Taste
Ground Pepper; To Taste
1 cup Olive Oil Or Part Olive And
Part Safflower Or Part
Peanut Oil; At Room
Temperature
1 teaspoon Fresh Lemon Juice; Or To
Taste
One half teaspoon Cold Water

For Garlic Mayonnaise: Whisk together egg yolks, garlic and salt and pepper
in a medium bowl until smooth and light. Whisk in oil by drops until the
mixture starts to thicken and stiffen. As the sauce begins to thicken,
whisk in the oil more steadily, making sure each addition is thoroughly
blended before adding the next. Gradually whisk in lemon juice and cold
water. Taste and adjust the seasonings. Serve immediately or refrigerate in
a jar for 1 to 2 days.

For Popcorn: Stir together flour, sugar, salt, onion powder, garlic powder,
white, black, and red pepper, and thyme in a medium bowl. Make a well in
the center. Gradually pour into the well the milk and the eggs, whisking
constantly. Let stand for 30 minutes. Meanwhile, heat oil to 365 degrees in
a deep fryer or a deep, heavy pot. Stir into the batter the shrimp. Remove
with a slotted spoon and lightly toss with the cornmeal or bread crumbs.
Immediately add to the hot oil in batches and fry until crisp and lightly
browned, 2 to 3 minutes. Remove with a slotted spoon to paper towels. Serve
immediately with Garlic Mayonnaise.

REG 2 SHARED BY Jill Proehl, St. Louis, MO jpxtwo@swbell.net

NOTES : About Garlic Mayonnaise: Sometimes called beurre de Provence the
butter of Provence aioli is traditionally served slightly chilled as a
sauce for cold poached fish, vegetables, meat or eggs. It also makes a
luxurious garnish for hot and cold soups. Aioli is a contraction of the
Provecal words for garlic and oil. About Popcorn Shrimp: This recipe can be
made with clams, oysters, baby shrimp, or as it is traditionally done in
Louisiana, with crayfish. In Louisiana, the shells are sometimes left on,
adding more crunch. These baby shrimp can be scooped up and eaten as
easily as a handful of popcorn, so make sure you have plenty.
Recipe by: The New AllPurpose Joy of Cooking, 1997, pg. 154

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
25, 1998