Cajun Popcorn (Shrimp) w/ Sherry Sauce
Source of Recipe
internet
Combine eggs and milk in a small bowl and blend well. In a large bowl, combine all dry ingredients, including seasonings; mix well. Add 1/2 egg mixture and whisk until blended, then add remaining egg mixture and blend thoroughly. Let stand 1 hour at room temperature. Heat oil in deep fryer to 375 degrees. Dip seafood in egg mixture, then dip in fryer. Fry in small batches until golden brown, about 2 to 3 minutes. Drain and
serve with sherry wine sauce. (It's very important to cook this as quickly as possible and not below 350 degrees.)
Sherry Wine Sauce:
1 egg yolk
1/4 c. catsup
3 Tbsp. chopped green onions
2 Tbsp. dry sherry
1 tsp. Creole or brown mustard
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Tabasco sauce
1/4 c. vegetable oil
Place all ingredients, except oil, in blender and blend for 30 seconds. With blender still running, add oil in a thin steady stream. Continue blending until smooth, about 1 minute.
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