October is when it all comes together for a sports fan. Football is in full swing, hockey and basketball are getting started, and the best in baseball are squaring-off. With all of the exciting action on the field and on our screens, we’ve decided it’s time to step up our snack game.
This year, our go-to game-day snack is our Cajun Popcorn Shrimp. These little golden bites of heaven are easy to prepare, addictively delicious and a real crowd-pleaser. This shrimp is so tasty it might just steal everyone’s attention – even from the big game.
If you are used to battered or bread-crumbed shrimp, you are in for a treat. To maximize the crunch, we coat our shrimp with oats, which are first quickly pulsed in a food processor to give a great texture and ensure they cook quickly. The shrimp emerge from the fryer golden and super-crisp on the outside, and juicy and succulent within.
Our other trick for tasty popcorn shrimp is to let the shrimp sit in the fridge for an hour to soak up all those delicious Cajun flavors before breading. (Our favorite Cajun seasoning mix is just right for our heat-averse tastes, but feel to kick yours up with a pinch or two of cayenne pepper.) After an hour, remove the shrimp from the fridge, then dust in oat flour, dip in egg and roll in the pulsed quick oats.
The shrimp should be fried as soon as possible after breading to ensure they stay light and crisp. Pre-heat oil in a deep fryer or heavy-bottomed pot to 350° F (175° C), then fry your shrimp in two batches. The great thing about shrimp is that it cooks quickly – about three minutes per batch – that’s just enough time for the oats to get crunchy and golden brown.
Pile your shrimp high on a platter and serve with lemon wedges and your favorite dipping sauce – we like ours with cocktail, tartar or remoulade sauce – and watch them disappear. In fact, ours always seem to vanish within a few minutes, so you may want to consider making a double batch.
Whether you’re feeding a roomful of sports fans, or just looking to score a great appetizer, our Cajun Popcorn Shrimp is guaranteed to hit a home run.
Crevettes cajun popcorn
Ingrédients
- 10 oz de crevettes surgelées pelées, décongelées et égouttées, sac 70/90 (300 g)
- 1 c. à s. d'assaisonnement cajun (15 ml)
- 1/2 c. à c. de sel (2,5 ml)
- 2 c. à c. d'huile de canola (10 ml)
- 1/2 tasse de farine d'avoine (125 ml)
- 1 tasse d'avoine rapide (250 ml)
- 2 œufs légèrement battus
- huile de canola pour la friture
Instructions
- Mélanger les crevettes, l'huile, le sel et l'assaisonnement cajun dans un bol, en remuant bien pour enrober. Couvrir et réfrigérer pendant une heure.
- Préchauffer l'huile dans une friteuse ou une casserole profonde à fond épais, à 350 ° F (175 ° C)
- Mélanger l'avoine au robot de cuisine pour la hacher.
- Installer votre station de panure: placer la farine, l'avoine et l'œuf battu dans trois bols peu profonds.
- Retirer les crevettes du sac et les enrober de farine. Secouer l'excès.
- Transférer les crevettes dans l'œuf, en les retournant pour les enrober, puis rouler dans l'avoine rapide.
- Faire frire les crevettes par lots de 3 à 4 minutes ou jusqu'à ce que la panure soit dorée et que les crevettes soient bien cuites.
- Retirer de l'huile, égoutter sur du papier absorbant. Servir avec des quartiers de citron et une sauce tartare ou rémoulade.