Creating a recipe for Cap’n Crunch and Cornmeal Shrimp involves combining the sweet and crunchy Cap’n Crunch cereal with cornmeal to coat and fry the shrimp. Here’s a basic recipe to get you started:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups Cap’n Crunch cereal, crushed
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
- 2 eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions:
- Prepare the Coating Mixture:
- In a food processor or using a rolling pin, crush the Cap’n Crunch cereal into a coarse powder. Mix it with cornmeal in a shallow bowl.
- Add salt, black pepper, paprika, and cayenne pepper to the cereal-cornmeal mixture. Combine well.
- Prepare the Shrimp:
- In a separate bowl, whisk together the eggs and buttermilk to create an egg wash.
- Dip each shrimp into the egg wash, allowing excess to drip off.
- Coat the Shrimp:
- Roll the egg-coated shrimp in the Cap’n Crunch and cornmeal mixture, pressing the coating onto the shrimp to ensure it adheres well.
- Place the coated shrimp on a tray or plate.
- Heat the Oil:
- In a large skillet or deep fryer, heat vegetable oil to 350-375°F (175-190°C).
- Fry the Shrimp:
- Carefully place the coated shrimp into the hot oil in batches, ensuring not to overcrowd the pan.
- Fry the shrimp for 2-3 minutes per side or until golden brown and crispy.
- Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the Cap’n Crunch and Cornmeal Shrimp immediately, optionally with your favorite dipping sauce (such as tartar sauce or a spicy aioli).
Enjoy your unique and flavorful dish! Keep in mind that this recipe can be adjusted based on personal preferences, so feel free to experiment with the seasonings and spices to suit your taste.
