Shelly's Recipe

CAJUN POPCORN SHRIMP WITH SHERRY WINE SAUCE

Category: Fish and Seafood

2 eggs, well beaten
1 1/4 cups milk
1 cup flour
1 tsp sugar
1 tbsp Paul Prudomme’s seafood magic
2 lb peeled crawfish lump tails, peeled or small shrimp or crabmeat (picked over)
Cooking oil for deep fat frying

Sherry Wine Sauce
1 egg yolk
1/4 cup ketchup
3 tbsp finely chopped green onions
2 tbsp dry sherry
1 tsp Creole or brown mustard
1/4 tsp salt, white pepper and pepper sauce
1/2 cup vegetable

Shrimp: Combine eggs and milk in a small bowl, blending well. In a large bowl, combine flour, sugar and seasoning; mixing well. Add half of the milk mixture and whisk until well blended, then thoroughly blend in the remaining milk mixture. Let sit 1 hour at room temperature to allow flour to expand. Heat 1 inch oil in a deep fryer to 370. Coat the seafood wit the batter and fry in batches in the hot oil until golden brown on both sides, about 2 minutes total, turning once or twice to prevent burning. Drain well on paper towels. Serve immediately with sauce on the side.

Sherry Wine Sauce: Place ingredients except the oil in a food processor; process about 30 seconds. With the machine still running, add the oil in a thin steady stream; continue processing until smooth, about 1 minute, pushing the sides down once with a spatula.