This is a variation of a recipe made famous by Paul Prudhomme, the Cajun culinary god. The New Orleans dish is so named because they're eaten by the handful, just like popcorn. Because crawfish, or crayfish, tails are not widely available, this dish is more likely to be made with small 60-80 shrimp, usually called popcorn shrimp (the numbers refer to the piece count per pound). You can use whatever shellfish you choose or that is available. The recipe remains the same in either case. Serves eight as an appetizer, or three to four as an entree.
Instructions
1. Blend the seasoning mixture ingredients together in a mixing bowl. Toss the crawfish or shrimp in the seasoning mix. Cover and refrigerate for at least two hours.
2. When ready to cook, heat the oil in the pot or fryer until it reaches 375 degrees. While the oil is heating, combine all of the ingredients for the coating together in the bag. Close and to mix.
3. Remove the shellfish from the refrigerator and sprinkle the water over them to moisten each piece. Add the shellfish to the bag, close twist and close tightly and shake well.
4. Open the bag and carefully put just one handful of the crayfish or shrimp into the fryer. Cook each batch for 1 to 2 minutes, or until they are golden brown and crunchy. Remove with the slotted spoon and drain onto paper towels.
5. Continue frying the rest of the shellfish, batch by batch, until all are finished. Sprinkle the Cajun Popcorn with the sea salt and serve immediately.
Tags: Cajun Popcorn, shake well