ALMOST-FAMOUS POPCORN SHRIMP

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Almost-Famous Popcorn Shrimp image

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

1 teaspoon granulated sugar
Kosher salt
1 pound small shrimp, peeled and deveined
2 teaspoons Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon confectioners' sugar
1/2 cup plus 2 tablespoons lager beer
8 jarred pepperoncini, drained and halved lengthwise
2 jarred roasted red peppers, drained and cut into bite-size pieces
Vegetable oil, for deep-frying
Lemon wedges, cocktail sauce and/or tartar sauce, for serving

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.

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