Popcorn shrimp from Cook Hall

Chef Vijay Sadhu shows us how to make popcorn shrimp with ranch & herb dressing from Cook Hall

Popcorn Shrimp with Ranch & Herb Dressing

For the Ranch Dressing
4.5oz Sour Cream
3oz Buttermilk
2oz Mayonnaise
2 Garlic cloves minced
1 Minced shallots
1 Tablespoon chopped parsley
1 Tablespoon chopped dill
1 Tablespoon chopped chives
1 ½ Tablespoon Apple cider vinegar
1 Teaspoon Celery seeds
Salt and pepper to taste

Combine all, whisk until evenly mixed and smooth.
For the spiced salt
1 Tablespoon smoked paprika
1 Teaspoon cayenne
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Teaspoon salt
Combine all the above ingredients and store in a dry container top with lid
For the popcorn flour
2cups popcorn
1 cup AP flour
Grind popcorn in blinder until it's a fine powder. Combine popcorn flour and AP flour, hold in airtight container.
Medium size shrimp, cleaned and halved lengthwise
2 cups egg whites, lightly whipped

Store shrimp in egg whites.

Pull the shrimp from the egg whites, then toss in the popcorn flour and fry at 350f until golden brown and cooked through. Season the shrimp with spiced salt. Place the shrimp on the plate with popcorn. Served with ranch dressing.

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