If you’re looking for something tasty to serve during the Super Bowl on Sunday, these spicy shrimp poppers are perfect. You could also substitute the shrimp for crawfish tails, if you’d like.
Ingredients:
- 1 Tbsp cayenne pepper
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 cup unbleached all-purpose flour
- Oil for frying (I prefer peanut oil)
- 1 lb small shrimp, peeled and deveined (or substitute crawfish tails)
- Tabasco sauce or Louisiana Hot Sauce, to taste
Method:
- Combine all the dry ingredients – the spices, salt, pepper and flour – in a medium-size bowl.
- Heat the oil in a fryer to 350 degrees F.
- Dredge the shrimp in the flour and spice mixture. Shake off any excess.
- Cook the shrimp in batches, depending on the size of your fryer, until crispy and golden. It should only take 2-3 minutes per batch.
- Drain on paper towels or brown paper bags, drizzle with hot sauce and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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