Cajun Popcorn

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

A young man confided to his mother that he proposed taking
himself a bride. "Whatsa dees?" screamed Mother. "Who's a
gonna love you like a Momma? Who's a gonna starch-a you
socks? Who's a gonna make-a you lasagna?"

"Please, Mom, calm down," pleaded the son. "Any why are
you talking like that? We aren't even Italian."

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                            TODAY'S RECIPE
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Called "popcorn" because it can be eaten by the handful, this
Cajun classic is usually made with crawfish tails, but small
shrimp may be used by those of us who aren't lucky enough
to have access to that bayou delicacy.

Cajun Popcorn

2 eggs, beaten
1 1/4 cups (310 ml) milk
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) each sugar, salt, freshly ground pepper, onion powder,
garlic powder, and cayenne pepper
1/2 tsp (2 ml) dried thyme
2 lbs (900 g) peeled crawfish tails or small shrimp
Vegetable oil for deep frying

Combine the eggs and milk in a small bowl. Combine the flour
and seasonings in a large bowl and stir in the egg mixture. Let
sit at room temperature for 1 hour. Heat vegetable oil at a
depth of 1 inch (2.5 cm) in a skillet over high heat until it
reaches 350F (180C). Coat the crawfish in the batter a few at
a time and fry in small batches until golden brown on both
sides, about 2 minutes total, turning once or twice. Drain on
paper towels and serve immediately.
Serves 8 to 12 as an appetizer.
Received on Mon Nov 1 06:56:27 2010