Popcorn Shrimp

1. 1

   In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence.

2. 2

   Whisk well to combine.

3. 3

   In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence.

4. 4

   Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.

5. 5

   To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture.

6. 6

   Let the shrimp sit in the marinade for up to 5 minutes.

7. 7

   Remove and place in the bread crumb mixture.

8. 8

   Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl.

9. 9

   Repeat the process 2 more times with the remaining shrimp and breading.

10. 10

    Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes.

11. 11

    Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan.

12. 12

    Serve the shrimp hot and garnish with lemon wedges.

13. 13

    2 1/2 tablespoons paprika

14. 14

    2 tablespoons salt

15. 15

    2 tablespoons garlic powder

16. 16

    1 tablespoon black pepper

17. 17

    1 tablespoon onion powder

18. 18

    1 tablespoon cayenne pepper

19. 19

    1 tablespoon dried oregano

20. 20

    1 tablespoon dried thyme

21. 21

    Combine all ingredients thoroughly.

* Per serving · 4 servings · Values may vary.