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.
- 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
- 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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