Cajun Popcorn with Sherry Wine Sauce
from Chef Paul Prudhommes's Louisiana Kitchen

This is a recipe made famous by Paul Prudhomme, the Cajun culinary god. The New Orleans dish is so named because they're eaten by the handful, just like popcorn. Because crawfish, or crayfish, tails are not widely available, this dish is more likely to be made with small 60-80 shrimp, usually called popcorn shrimp (the numbers refer to the piece count per pound). You can use whatever shellfish you choose or that is available. The recipe remains the same in either case.

"It’s very important to cook this as quickly as possible and not below 350 degrees F, so the seafood will be crisp but not overcooked.”

Craig Claiborne’s version of this recipe recommends serving with Garlic Mayonnaise: Combine 1 tablespoon finely chopped garlic with 1 cup freshly made mayonnaise and Tabasco sauce to taste. Other suggestions are Creole Tartar Sauce and Cocktail Sauce.

Cajun Popcorn

2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see Note)
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried sweet basil leaves
1/8 teaspoon black pepper
2 pounds peeled crawfish tails, small shrimp or lump crabmeat (picked over)
Vegetable oil for deep frying

Note: Corn flour is available at may health food stores and is recommended. If not available, substitute all-purpose flour.

Combine the eggs and milk in a small bowl, blending well.

In a large bowl combine the flours, sugar and seasonings, mixing well. Add half the egg mixture and whisk until well blended, then thoroughly blend in the remaining egg mixture. Let sit 1 hour at room temperature (to let the flour expand).

Heat 1 inch oil in a large skillet or deep fryer to 370 degrees F.

Coat the seafood with the batter and fry in batches in the hot oil until golden brown on both sides, about 2 minutes total, turning once or twice while cooking. Do not crowd. (Adjust heat to maintain oil’s temperature as close to 370 degrees as possible.)

Drain on paper towels. Serve immediately with Sherry Wine Sauce on the side.

12 appetizer servings

Sherry Wine Sauce

1 egg yolk
1/4 cup catsup
3 tablespoons finely chopped green onions
2 tablespoons dry Sherry
1 teaspoon Creole mustard (preferred) or brown mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1/2 cup vegetable oil

Place all ingredients except the oil in a food processor or blender; process about 30 seconds. With the machine still running, add the oil in a thin, steady stream; continue processing until smooth, about 1 minute, pushing the sides down once with a rubber spatula.

Makes about 1 cup