Rating

Movie night snacks don't stop at boring old popcorn. The Good Dish hosts have put together creative movie night snacks inspired by their favorite films. Jamika looks to the Bayou of "Forrest Gump" for her cajun popcorn shrimp. She pairs it with a spicy, creamy remoulade sauce that will take you right down to Louisiana.

Yields1 Serving

INGREDIENTS

Cajun Spice Mix

2 tbsp Sweet paprika

2 tbsp Garlic powder

2 tbsp Kosher salt

1 tbsp Cayenne pepper

1 tbsp Chili powder

1 tbsp Onion powder

1 tbsp Course ground black pepper

Popcorn Shrimp

1 Large Egg

1 lb Small shrimp, peeled, deveined & tails removed

2 tbsp Cajun spice mix, divided

1 cup All-purpose flour

½ cup Cornstarch

1 Lager beer (12 oz)

Vegetable oil, for frying

Kosher salt, to season

Lemon wedges, for serving

Remoulade Sauce

1 cup Mayo

1 ½ tbsp Ketchup

1 Lemon, juiced

1 Garlic clove, grated

1 tbsp Chopped parsley

1 tsp Worcestershire sauce

½ tsp Sweet paprika

1 tbsp Capers, drained & chopped

Hot sauce, to taste

DIRECTIONS

Prep

Heat 2 to 3-inches of vegetable oil in a large Dutch oven or heavy bottomed pot over medium-high heat to 360 degrees F. Line a baking sheet with paper towels.

Make the Cajun Spice Mix

In a small bowl, combine all the ingredients for the cajun spice mix. Use 2 tablespoons for the recipe and store the remaining in an airtight container for another recipe!

Fry the Shrimp

In a large bowl, add the shrimp and ½ teaspoon of cajun seasoning. Season with salt and toss to combine.

Add the shrimp in batches — be sure not to add too many shrimp at a time and crowd the oil. Allow to cook until golden brown, about 3 minutes. Remove to the paper towel-lined baking sheet and season with salt.

Make the Remoulade Sauce

In a medium bowl, stir together the mayonnaise, ketchup, lemon juice, garlic, parsley, Worcestershire, sweet paprika, capers and hot sauce. Season with salt.

Serve

Serve the fried popcorn shrimp with lemon wedges and remoulade sauce.

Ingredients