Cajun Seafood Popcorn

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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  • Total Time 45 min Ico-add
  • Yield 8 Servings
  • Level Medium

A spicy appetizer or party snack from the deep south made of either crawfish or shrimp.
 

Ingredients

  • For the crawfish seasoning mixture:
  • 2 teaspoons salt
  • 2 teaspoons sweet paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 pounds partially cooked, shelled crawfish or small shrimp
  • 1 quart vegetable oil
  • For the coating:
  • 2 cups flour
  • 1/2 cup finely ground cornmeal
  • 2 tablespoons sweet paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
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Directions

  1. 1. Make the crawfish seasoning mixture: In a bowl blend together all ingredients.
  2. 2. Toss the crawfish with the seasoning mixture. Cover and refrigerate for 2 hours.
  3. 3. When ready to cook, heat the oil in a pot, deep-fryer, or wok until it reaches 375 degrees F.
  4. 4. While oil is heating, make the coating: Place the flour, cornmeal, paprika, oregano, sugar, garlic powder, and cayenne pepper in a large paper bag, and shake well.
  5. 5. Dampen the crawfish/shrimp with a few handfuls of water, about 1/4 cup in all. Add the crawfish/shrimp to the paper bag, and shake well.
  6. 6. Fry the crawfish in batches, making sure the oil doesn't dip below 375 degrees F. (This may take as many as 6 batches.)
  7. 7. Fry each batch for 1 to 2 minutes, or until the crawfish/shrimp are golden brown and crunchy. Remove with a slotted spoon, drain on paper towels, and sprinkle with coarse salt.
  8. 8. Serve immediately. Especially good with green Tabasco sauce.