Popcorn Shrimp

• 2 eggs, lightly beaten
• 2 tablespoons heavy cream
• 5 teaspoons Essence, recipe follows
• 2 cups plain bread crumbs
• 1 pound small shrimp (100 count per pound), peeled
• 6 cups vegetable oil, for frying
• Lemon wedges, for garnish

1. In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence.
2. Whisk well to combine.
3. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence.
4. Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.
5. To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture.
6. Let the shrimp sit in the marinade for up to 5 minutes.
7. Remove and place in the bread crumb mixture.
8. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl.
9. Repeat the process 2 more times with the remaining shrimp and breading.
10. Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes.
11. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan.
12. Serve the shrimp hot and garnish with lemon wedges.
13. 2 1/2 tablespoons paprika
14. 2 tablespoons salt
15. 2 tablespoons garlic powder
16. 1 tablespoon black pepper
17. 1 tablespoon onion powder
18. 1 tablespoon cayenne pepper
19. 1 tablespoon dried oregano
20. 1 tablespoon dried thyme
21. Combine all ingredients thoroughly.

eggs, heavy cream, bread crumbs, shrimp, vegetable oil, lemon wedges

Taken from www.foodnetwork.com/recipes/emeril-lagasse/popcorn-shrimp-recipe.html (may not work)