Cajun-Style Popcorn Shrimp
Makes 4 appetizers
INGREDIENTS
1 pound 30-40 count shrimp, peeled and deveined
1 egg
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup all purpose flour
3/4 to 1 cup cornmeal
METHOD
1.
Rinse the shrimp under cold water. Pat dry with paper towels.
2.
In a medium bowl, beat the egg with the salt, cayenne, garlic powder,
thyme, oregano and black pepper until frothy. On separate sheets of
wax paper, place the flour and cornmeal.
3.
Dredge the shrimp in the flour. Dip in the seasoned egg mixture and
coat in the cornmeal, using a fork. Place the shrimp on a wire rack set
over a baking sheet. Repeat until all shrimp are coated.
4.
Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready. Place shrimp in basket and close lid. Lower
basket into oil. Fry the shrimp in small batches for 1-2 minutes or until
golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
Coconut Chicken Fingers
Makes 18 pieces
INGREDIENTS
1 pound boneless, skinless chicken breast
1/4 cup fresh lime or lemon juice
1 1/2 teaspoons hot curry powder
1 teaspoon salt
1/4 teaspoon ground ginger
1 cup all purpose flour
1 teaspoon baking powder
3/4 cup milk
7 ounces shredded, unsweetened coconut
METHOD
1.
Trim all visible fat from chicken. Cut each breast half crosswise into
6 pieces. In a medium bowl, combine the lime juice, curry powder, salt
and ground ginger. Add the chicken pieces and toss to coat.
Let stand 30 minutes at room temperature.
2.
In a medium bowl, whisk together the flour, baking powder and milk
until smooth. The batter will be thick. If it seems too thick, gradually
thin it out with 1 to 2 tablespoons of additional milk.
3.
Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready.
4.
Place the coconut on a sheet of wax paper. Add the chicken with
marinade to the batter and toss to coat thoroughly.
5.
Using tongs lift the chicken pieces, 1 at a time from the batter; let
excess batter drip back into the bowl. Place chicken into basket and
close the lid. Lower basket into oil. Fry 3-4 pieces at a time for
2-3 minutes or until golden on the outside and white on the inside.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
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