ingredients
6 cups vegetable oil, for frying
2 eggs
2 tbs heavy cream
2 cups bread crumbs
½ cup flour
36 uncooked medium shrimp
2 tsp salt
½ tsp pepper
1 tsp paprika
1 tsp cayenne pepper
1 tsp chili powder
1 clove garlic crushed
1 8oz jar apricot preserves
3 tbs Dijon mustard.
directions
Heat the oil in a deep fryer or large saucepan to 350 degrees. Place flour in a bowl, Whisk eggs and heavy cream in a separate bowl and place the breadcrumbs in a third bowl. Coat the shrimp with the flour, then with egg mixture and finally in the breadcrumbs. Place breaded shrimp in hot oil in batches for about 3 to 4 minutes stirring occasionally until golden brown.
Transfer to a sheet pan lined with a paper towel.
While the shrimp are draining, place the apricot preserves in a saucepan and melt under low heat stirring occasionally. Mix the mustard into the melted preserves. Cool and serve with the shrimp
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POPCORN SHRIMP WITH APPRICOT MUSTARD DIPPING SAUCE
