Carolina Reaper Popcorn Shrimp Boil

Allergens

Eggs - Gluten (in flour and breadcrumbs) - Shellfish (shrimp)

Ingredients

• 1 lb popcorn shrimp
• 2 Carolina Reaper peppers, seeds removed and finely chopped
• 4 tbsp unsalted butter
• 1/4 cup fresh lemon juice
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Vegetable oil, for frying
• Fresh parsley, chopped, for garnish

Instructions

1. In a medium bowl, whisk together the all purpose flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to taste. Set aside.
2. In another bowl, beat the eggs. Dip each popcorn shrimp piece in the beaten eggs, then coat with the seasoned flour mixture, shaking off any excess.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat until hot but not smoking. Fry the coated shrimp in batches, turning occasionally, until golden brown and cooked through, about 2 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. In a small saucepan, melt the butter over low heat. Add the finely chopped Carolina Reaper peppers and cook for 1 minute. Stir in lemon juice and continue to cook until slightly thickened, about 2 3 minutes. Season with salt and black pepper, to taste.
5. Arrange the fried popcorn shrimp on a platter and drizzle with the Carolina Reaper butter sauce. Garnish with chopped fresh parsley and serve immediately.

Chef’s Insight

To achieve the perfect crunch, ensure the oil is hot enough before adding the shrimp and avoid overcrowding the pan to prevent the temperature from dropping too low.

Notes

Be cautious when handling the Carolina Reaper peppers, as they are among the world's hottest peppers. Wash your hands thoroughly after touching them, and avoid touching your face or eyes.