Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
For Garlic Mayonnaise: Whisk together egg yolks, garlic and salt and pepper in a medium bowl until smooth and light. Whisk in oil by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Gradually whisk in lemon juice and cold water. Taste and adjust the seasonings. Serve immediately or refrigerate in a jar for 1 to 2 days. For Popcorn: Stir together flour, sugar, salt, onion powder, garlic powder, white, black, and red pepper, and thyme in a medium bowl. Make a well in the center. Gradually pour into the well the milk and the eggs, whisking constantly. Let stand for 30 minutes. Meanwhile, heat oil to 365 degrees in a deep fryer or a deep, heavy pot. Stir into the batter the shrimp. Remove with a slotted spoon and lightly toss with the cornmeal or bread crumbs. Immediately add to the hot oil in batches and fry until crisp and lightly browned, 2 to 3 minutes. Remove with a slotted spoon to paper towels. Serve immediately with Garlic Mayonnaise. REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@swbell.net NOTES : About Garlic Mayonnaise: Sometimes called beurre de Provence - the butter of Provence - aioli is traditionally served slightly chilled as a sauce for cold poached fish, vegetables, meat or eggs. It also makes a luxurious garnish for hot and cold soups. Aioli is a contraction of the Provecal words for garlic and oil. About Popcorn Shrimp: This recipe can be made with clams, oysters, baby shrimp, or as it is traditionally done in Louisiana, with crayfish. In Louisiana, the shells are sometimes left on, adding more crunch. These baby shrimp can be scooped up and eaten as easily as a handful of popcorn, so make sure you have plenty. Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 154 Posted to recipelu-digest by Jill & Joe Proehl on Mar 25, 1998
