Comments on: Popcorn Shrimp

By: Rachel Ballard

Rachel Ballard — Sat, 31 Aug 2019 16:35:46 +0000

In reply to Marvis Green. You can if you want to Marvis. Cake flour is just all purpose with cornstarch added. It will work just fine. --Rachel

By: Marvis Green

Marvis Green — Thu, 29 Aug 2019 22:24:12 +0000

Hello Rachel, i have seen other recipes were they use cake flour fir a kess gluteneous feel on the shrimp. Can we substitute AP flour for the cake flour?

By: Rachel Ballard

Rachel Ballard — Sat, 10 Aug 2019 15:19:38 +0000

In reply to JR.

Hey JR–I wouldn’t for several reasons. First, it’s not a wise practice to buy shrimp (which have likely been frozen) then thaw, and then re-freeze them for food safety reasons. And second is as you stated: the breading will most certainly fall off when they thaw. It’s just one of those recipes you need to make and cook at the same time. –Rachel

By: JR

JR — Fri, 09 Aug 2019 13:40:04 +0000

Do you think you could bread the shrimp, then IQF them and cook from frozen when needed, or would the steam escaping from the shrimp knock the breading off?

By: Rachel Ballard

Rachel Ballard — Mon, 28 Jan 2019 00:09:44 +0000

In reply to Charlotte Anderson. You sure can Charlotte! They are a breeze. --Rachel

By: Charlotte Anderson

Charlotte Anderson — Sat, 26 Jan 2019 19:26:10 +0000

Rachel! This looks easy enough for even me to do!