Fiery Habanero & Roasted Garlic Popcorn Shrimp


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Marinated Shrimp
Shrimp 1 lb
Buttermilk 1/4 cup
Club House Pepper, Black Ground 1/2 tsp
Lime, juiced 1/2 each
Flour Dredge
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
Flour 1 1/2 cup
Club House Sea Salt, French Mediterranean 2 tsp
Club House Pepper, Black Ground 1/4 tsp
Buttermilk Egg Mix
Buttermilk 1/4 cup
Egg 1 each
Club House La Grille Fiery Habanero & Roasted Garlic 1/2 tsp
Sunflower Romesco
Sunflower seeds, toasted 1/2 cup
Roasted red peppers 2 each
Garlic cloves, chopped 2 each
Club House Smoked Paprika 1 tsp
Club House Cayenne Pepper, Ground 1/4 tsp
Sherry Vinegar 2 tsp
Tomato paste 1 tbsp
Italian parsley 1/2 bunch
Olive oil 1/2 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Cilantro-Lime Ranch
Mayonnaise 1 cup
Yogurt 1/2 cup
Cilantro 1 bunch
Garlic cloves, minced 2 each
Dill, finely sliced 1/4 cup
Chives, finely sliced 1 tbsp
Worcestershire sauce 1 tsp
Lime, zested and juiced 1 each
Club House Pepper, Black Ground 1 tbsp
Club House Sea Salt, French Mediterranean 2 tsp
Fresh Herbs
Cilantro, chopped 1/4 bunch
Italian parsley, chopped 1/4 bunch
Chive, chopped 1/4 bunch
Dill, chopped 1/4 bunch

Instructions

This recipe was created for Club House for Chefs by: Brayden Kozak, Chef Owner of Three Boars, Farrow Sandwiches and Wishbone in Edmonton.

For the Fiery Habanero & Roasted Garlic Popcorn Shrimp: Heat oil to 350 degrees Fahrenheit. Combine marinated shrimp ingredients in a bowl and marinate for 10 minutes then strain off liquid. In a medium sized bowl combine seasoned flour ingredients. In a second bowl combine egg, buttermilk and La Grille Fiery Habanero and Roasted Garlic Seasoning. Mix well. Dredge the shrimp in seasoned flour. Remove any excess. Dredge the shrimp in the buttermilk egg mixture. Coast a second time with the seasoned four. Fry shrimp for three or four minutes until golden brown and fully cooked.

For the Sunflower Romesco: In the bowl of a food processor combine the sunflower seeds, roasted red peppers, garlic, Club House Paprika, vinegar, tomato paste and parsley. Pulse the mixture until all ingredients are finely chopped. Scrape the bowl down. Drizzle the olive oil in through the lid until fully emulsified.

For the Cilantro-Lime Ranch: In a blend combine mayonnaise, yogurt, cilantro and garlic. Blend until smooth and cilantro is completely pureed. Transfer to a medium sized bowl. Add dill, chives, Worcestershire, lime juice, Club House Black Pepper, Ground and Club House Sea Salt, French Mediterranean and combine.

For the Fresh Herbs: In a small bowl combine herbs and reserve until needed.

For Serving: Plate popcorn shrimp drizzled with sunflower Romesco and a side of cilantro-lime ranch.

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