-
1
For Garlic Mayonnaise: Whisk together egg yolks, garlic and salt and pepper in a medium bowl till smooth and light.
-
2
Whisk in oil by drops till the mix starts to thicken and stiffen.
-
3
As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next.
-
4
Gradually whisk in lemon juice and cool water.
-
5
Taste and adjust the seasonings.
-
6
Serve immediately or possibly chill in a jar for 1 to 2 days.
-
7
For Popcorn: Stir together flour, sugar, salt, onion pwdr, garlic pwdr, white, black, and red pepper, and thyme in a medium bowl.
-
8
Make a well in the center.
-
9
Gradually pour into the well the lowfat milk and the Large eggs, whisking constantly.
-
10
Let stand for 30 min.
-
11
Meanwhile, heat oil to 365 degrees in a deep fryer or possibly a deep, heavy pot.
-
12
Stir into the batter the shrimp.
-
13
Remove with a slotted spoon and lightly toss with the cornmeal or possibly bread crumbs.
-
14
Immediately add in to the warm oil in batches and fry till crisp and lightly browned, 2 to 3 min.
-
15
Remove with a slotted spoon to paper towels.
-
16
Serve immediately with Garlic Mayonnaise.
-
17
NOTES : About Garlic Mayonnaise: Sometimes called beurre de Provence - the butter of Provence - aioli is traditionally served slightly chilled as a sauce for cool poached fish, vegetables, meat or possibly Large eggs.
-
18
It also makes a luxurious garnish for warm and cool soups.
-
19
Aioli is a contraction of the Provecal words for garlic and oil.
-
20
About Popcorn Shrimp:
-
21
This recipe can bemade with clams, oysters, baby shrimp, or possibly as it is traditionally done in Louisiana, with crayfish.
-
22
In Louisiana, the shells are sometimes left on, adding more crunch.
-
23
These baby shrimp can be scooped up and eaten as easily as a handful of popcorn, so make sure you have plenty.
