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Recipe

Popcorn Shrimp

  • Yield: 4 to 6 servings

Ingredients

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

Directions

  • 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.
  • Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.
  • 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.
  • 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.