I grew up in a suburb of Atlanta in the late 60s and 70s, as the selection of seafood in general came from a box of frozen, fast food restaurant or a nearby lake. It seems that, by and large, there was a lot of fresh seafood in the domestic market, then.
If it was fresh, it was something typically my grandfather, who I had catfish or panfish raised as catch. We fish fingers, are heated in a microwave oven, as it is still almost a decade. And fish and chips food for Arthur Treacher.
Not much of a choice of fish restaurants in the quality or more, waiting for something, the breaded and fried usually save shrimp cocktail.
And that's when I fell in love popcorn shrimp.
My grandmother who raised me cooked most of our meals, but occasionally dinner out - usually when someone was in town, or to the church in the warmer months when they did not want to heat the kitchen.
A favorite spot was then Red Lobster, and in my mind the age of the primary school, I had all sorts of ideas as to what was the popcorn shrimp. Somehow I thought it was a confederation between bite and crustaceans, the catch none. "But what?
It was not until years later that I thought about it, and then was in Atlanta ore fruit connoisseur sea and fascination returned with popcorn shrimp. Until a few years ago.
Back in 2008, I wrote a book titled Popcorn was just that - a book with all kinds of recipes for popcorn. There was fragrant spices and blends shakes and smear butter popcorn, desserts such as Cracker Jack and dishes such as, you guessed it, popcorn shrimp.
It turns out that popcorn is much more ideal for eating out of hand. This flavor is simple, unpretentious, great as an ingredient, and it turns out that when crushed and with the dough, which makes a great element of crispy fried shrimp.
The picture with this post is from my book popcorn and Lara Ferroni
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