Popcorn Shrimp
By: Iris Naseth
Published: Thursday, December 10, 2009 - 4:55pm

Ingredients




2 eggs, lightly beaten
2 tablespoons heavy cream
5 teaspoons Essence, recipe follows
2 cups plain bread crumbs
1 pound small shrimp (100 count per pound), peeled
6 cups vegetable oil, for frying
Lemon wedges, for garnish

Preparation

1 In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence. 2 Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F. 3 To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading. 4 Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot and garnish with lemon wedges.