JIFFY POP FIRECRACKER
Yield: about 10 servings
For the best results, use a large nonstick skillet. If you
don't use one, you run the risk of the spices burning.
- 1 pound medium-size shrimp, tails on, rinsed, patted dry,
- 1 1/2 teaspoon salt
- 3 tablespoons Hot Pepper Oil (see below)
- 1/4 cup popcorn kernels
- 1 teaspoon Creole seasoning (see below)
HOT PEPPER OIL
Yield: about 1 quart * 6 cloves garlic, peeled
and thinly sliced lengthwise
- 1 cup distilled white vinegar
- 4 1/2 cups extra virgin olive oil
- 1/4 pound fresh cayenne peppers (about 60)
- 1/2 teaspoon cayenne
- 2 teaspoons salt
Combine the garlic and vinegar in a small bowl and let sit
for 24 hours. Drain off the vinegar.
Combine the garlic, olive oil, whole peppers, cayenne, and
salt in a 2-quart saucepan over medium heat. Simmer for 15
minutes, stirring occasionally. Remove from the heat and let
steep for 45 minutes.
Pour half of the oil into a food processor with half of the
peppers and half of the garlic slices and process until smooth,
about 20 seconds.
Sterilize a quart-size bottle or jar. Place the remaining
peppers and garlic in the container. Pour in the pureed mixture
and the remaining oil. Cool and secure with an airtight lid.
Store in the refrigerator for 2 weeks before using. Will keep
for 1 month in the refrigerator.
Yield: about 3/4 cup * 2 1/2 tablespoons sweet paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Mix all the ingredients together and store in an airtight
container. Can be stored in an airtight container for up to
Season the shrimp with 1/2 teaspoon of the salt and 1 tablespoon
of the pepper oil. Layer the shrimp in a concentric circle
in the bottom of a cold 10 to 12 inch saute pan, leaving about
a 1 inch space between the shrimp and the rim of the pan.
Drizzle the remaining 2 tablespoons pepper oil in this space
around the inside of the pan. Sprinkle the popcorn kernels
into the oil. Cut a piece of heavy-duty aluminum foil about
14 inches long. Place the foil over the pan and press it down
firmly over the shrimp, oil, and popcorn. Crimp the foil securely
around the edges of the skillet. Put the pan over medium-high
heat. Cook until it begins to sizzle, about 2 minutes. Continue
to cook for about 2 1/2 minutes more. The corn should begin
popping. Start shaking the pan at 30-second intervals. The
popcorn will continue to pop for about another 2 minutes.
Turn off the heat. Let sit for about 30 seconds and allow
the corn to completely finish popping. Very carefully remove
the foil because of the steam, pour the mixture into a large
bowl, and toss it with the remaining teaspoon salt and the
Creole seasoning. Serve immediately.
From Emeril's Creole Christmas by Emeril Lagasse
Copyright 1997 By Emeril Lagasse Permission by William Morrow
& Company, Inc.