Popcorn Rock Shrimp w/ Spicy Honey Dip

Great as a snack while watching movies at home and wonderful as a party appetizer to share with your guests, these Popcorn rock Shrimp will rock your Saturday night and turn any day into Mardi Gras! As always, use organic ingredients for the best outcome.

Serves 6 to 8

Ingredients:

Popcorn Shrimp

• 1 large bottle grape seed oil for deep-frying

• 1 1/4 cup of tapioca flour

• 1 1/4 cup brown rice flour

• Salt and freshly ground pepper

• 4 eggs, beaten

• 2 pounds of rock shrimp

• sweet smoked paprika

Spicy Honey

• 1 cup honey

• 1 tablespoon chopped chervil

• 1 tablespoon Keena’s Kitchen Habanero Sauce

Garnish

• Lemon Wedges

For the spicy honey: In a saucepan, on medium heat, bring the honey, hot sauce and chervil to a gentle bubble and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Set aside.

For the popcorn shrimp: Preheat the deep fryer to 360 degrees F. Use an instant digital thermometer.

In a bowl, mix together the tapioca flour, rice flour, salt and pepper–I always pour the mixture into a large paper bag for maximum coverage. 

Place the eggs in a bowl, add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the tapioca mixture inside the paper bag. 

Shake in the paper bag and coat the shrimp evenly–shaking off excess. Gently add shrimp to the fryer in batches, turning them until golden. Drain on paper towels and season with salt, pepper and smoked paprika. Repeat steps until done.

Serve immediately after frying and drizzle with the spicy honey, garnishing with lemon wedges.

Now the most important part; eat and enjoy!