Thursday, July 19, 2012

Popcorn Shrimp




Serves 4
Leave plenty of space between the frying shrimp to prevent them from sticking.
INGREDIENTS
  • 1 1/2pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
  • 3quarts peanut or vegetable oil
  • 1teaspoon grated lemon zest
  • 1garlic clove, minced
  • 1 1/2tablespoons Old Bay seasoning
  • 1 1/2cups Bob's Red Mill all purpose GF baking mix
  • 1/2cup cornstarch
  • 2teaspoons pepper
  • 1teaspoon baking powder
  • 1 1/2cups bottled clam juice
INSTRUCTIONS
  • 1. Toss shrimp, 1 tablespoon oil, lemon zest, garlic, and ½ teaspoon Old Bay in large bowl. Refrigerate, covered, for at least 30 minutes or up to 1 hour.
  • 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 375 degrees. Combine flour, cornstarch, remaining Old Bay, pepper, and baking powder in large bowl. Stir clam juice into flour mixture until smooth. Fold marinated shrimp into batter until evenly coated.
  • 3. Working quickly, add quarter of shrimp, 1 at a time, to oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel-lined plate, then transfer shrimp to wire rack set inside rimmed baking sheet. Place shrimp in oven. Bring oil back to 375 degrees and repeat with remaining shrimp. Serve.