If you have a dish on a restaurant menu that accounts for 10% of the entree sales, it's a hit. 15 % makes it a star. At Cannon's, the Cajun Popcorn salad accounted for almost 20% of sales. That is unheard of in the restaurant business. Since Cannon's is no longer open, you can still make this salad at home.
32 ounces small raw shrimp, peeled and deveined
Cajun Popcorn Batter (see below)
2 heads iceberg lettuce, cleaned and cut into bite sized pieces
1 head romaine lettuce, cleaned and cut into bite sized pieces
1/4 cup carrot, shredded
1/4 cup red cabbage, shredded
12 ounces honey mustard dressing
Preheat deep fryer to 360 ℉. Mix together lettuce, carrot and cabbage. Put the lettuce mixture into chilled bowls. Top each salad with 3 ounces of Honey Mustard dressing. Dip shrimp into popcorn batter and shake off the excess. Drop into fryer, spreading them out to avoid clumping. Fry for 2-3 minutes, then drain on paper towels. Top each salad with equal amounts of the popcorn shrimp.
Cajun Popcorn Batter
1/2 cup corn flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon black pepper
2 eggs, well beaten
1 1/4 cups milk
Combine all dry ingredients and mix well. Add eggs and milk. Mix until a wet batter is formed.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
