Crevettes popcorn

Ingrédients

• 1 pound shrimp (medium size, peeled and deveined)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• salt and pepper (to taste)
• vegetable oil (for frying)
• lemon wedges (for serving)
• tartar sauce (for serving)

Préparation

1. 1

   Prepare the Shrimp:: If the shrimp are not already, peel and devein them. Make sure they are dry by patting them down with paper towels.

2. 2

   Marinate the Shrimp:: Place the shrimp in a bowl and cover with buttermilk. Allow them to marinate for about 10 minutes.

3. 3

   Heat the Oil:: Fill a deep frying pan or pot with about 2 inches of vegetable oil. Heat the oil to 375°F (190°C).

4. 4

   Mix the Dry Ingredients:: In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

5. 5

   Dredge the Shrimp:: Remove a few shrimp at a time from the buttermilk, allowing excess to drip off. Toss them in the flour mixture until they are well coated.

6. 6

   Fry the Shrimp:: Carefully add the coated shrimp to the hot oil. Do not overcrowd the pan; cook the shrimp in batches if necessary. Fry for 2-3 minutes or until they are golden brown and crispy.

7. 7

   Drain:: Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.

8. 8

   Serve:: Serve the popcorn shrimp hot with lemon wedges and tartar sauce for dipping.