Sunday Dinner

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Popcorn Shrimp
Cocktail Sauce

Hawaiian KahlĂșa Pork
Pineapple Sauce
Macaroni Salad
Rice Pilaf
Homemade King's Hawaiian Rolls

Guava Chiffon Cake

This Sunday we will be with family for one last meal together before my parents head South for the winter.  My mother is hosting and she created the themed menu with a little help from me.  We lived on the island of Oahu for several years during my childhood and we thought it would be fun to revisit some island favorites.  Most of the menu items are new and not yet tasted (trying to recreate those beloved flavors), but I do know how tasty the popcorn shrimp are so I provided that recipe to my mother in advance.  While she is preparing them this evening, I will be sharing them with you☺.

Unlike a standard fry batter, this one uses a mixture of flour and cornstarch for a crispy crunch.  In lieu of the usual water, club soda or beer, clam juice and my addition of chicken broth is stirred in with the seasoned dry ingredients.  This may sound strange, but the combination of the clam juice and chicken broth greatly enhances the sweetness of the shrimp.  Speaking of the shrimp, they are marinated before battering to give them an extra flavor boost.  The shrimp are then fried until golden brown and served with a dash or two of Tabasco and your favorite cocktail sauce.  Get to them pronto, because they are sure to disappear in a hurry!

Popcorn Shrimp
serves 6-8

2 pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
1 teaspoon grated lemon zest
1 large clove garlic, finely grated on a microplane
1 1/2 Tablespoons Old Bay seasoning, divided
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup bottled clam juice
1/2 cup chicken broth
3 quarts vegetable oil

Tabasco hot sauce
Cocktail Sauce

In a large ziploc bag combine shrimp, lemon zest, garlic, and 1/2 teaspoon of Old Bay.  Gently massage the ingredients together.  Refrigerate for at least 30 minutes or up to 1 hour.

Adjust the oven rack to middle position and preheat the oven to 200° F.  Heat the oil in a large Dutch-oven over medium-high heat to 375° F. 

In a medium bowl whisk together the flour, cornstarch, remaining Old Bay, baking powder, black pepper, and cayenne pepper.  Stir in the clam juice and chicken broth, whisking until smooth. Fold marinated shrimp into the batter until evenly coated.

Working quickly, add one quarter of the shrimp one at a time (to prevent clumping) to oil.  Fry, stirring frequently, until golden brown, about 2 minutes.  Drain on paper towel-lined plates, then transfer to a wire rack set inside a rimmed baking sheet.  Place the shrimp in the oven to keep warm until ready to serve.  Return oil temperature to 375° F and repeat with remaining shrimp.  Serve with hot sauce and cocktail sauce.  Enjoy!

Source: Adapted form Cook's Country, March 2011


  1. Yum - I bet my kids would love these... will put them on my menu plan for the week. Thanks for the inspiration, as always!

    1. We have enjoyed these many times as is and tonight we served them with a sweet chili Thai sauce at the last minute (another keeper). Next time I am serving these in a po' boy.

  2. That's a good idea... I'm going to make rolls and do po'boys this week. Love your idea of the clam juice and chix broth. I'm going to try that with shrimp & grits b/c I never have seafood stock on hand. Love coming here. Thank you!

  3. These look insanely good, I am definitely making these soon, I'm glad to have found your blog...so cool!


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