Jamaican Cajun Popcorn Shrimps
A jamdown twist to the classic Cajun shrimp, made to salivate any palette. Jamaican Cajun Popcorn shrimps can also be made with your favorite Cajun seasoning or jerk seasoning.
Equipment
- Deep fryer
- Skillet
- Wooden spoon
- Spatula
Ingredients
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp brown sugar
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tsp salt
- 1 ½ tsp hot pepper powder (cayenne, chili, Carolina reaper or scotch bonnet)
- 1 tsp onion powder
- ½ tsp cinnamon
- 2 pounds extra small shrimps
Batter
- ½ cup milk
- ½ cup heavy cream
- 2 whole large eggs (or 3 medium, 4 small)
- 2 ½ cups Panko breadcrumbs
- 1 cube chicken bouillon (or shrimp if available )
- ½ cup vegetable oil
Instructions
- In a bowl combine all the dried ingredients with the shrimps and mix with a spoon.
- Combine flour, milk heavy cream and beaten eggs (slowly).
- Add shrimp to batter and stir with a wooden spoon.
- Remove shrimps from batter and place on a rack to drain excess batter off. Let is sit for 15 minutes.
- Take Panko bread crumbs and sprinkle over the shrimps, evenly spreading the bread crumbs.
- Heat a skillet to medium high or 350°
- Add shrimps and fry until golden brown.
- Remove and serve. If the shrimps aren’t salty enough sprinkle a pinch of salt on them.