Servings:
Yield: 12 servings
Ingredients
- 1/4 cup unpopped popcorn kernels
- 1 tablespoon unsalted sweet butter
- 1 1/2 cup rock shrimp (or small baby shrimp)
- 1/4 pound whole unsalted sweet butter
- 2 tablespoon chopped garlic
- 20 sprig italian parsley, picked and roughly chopped
- 10 sprig mint, picked and roughly chopped
- 1 cup sharp cheddar cheese
- 2 cup jalapeños, sliced thinly
Preparation
Baking Directions:
In a 3-quart stock pot, melt butter over medium heat.
Add popcorn kernels and heat until all popped.
Transfer from pot into large mixing bowl and toss in smoked paprika, salt, and pepper.
In a saute pan, melt butter over medium heat.
Add chopped garlic and lightly toast, constantly stirring.
Add shrimp and saute for 30 seconds, constantly stirring — be careful not to overcook shrimp.
Finish with salt and pepper.
Pour the contents of the pan with the shrimp over the popcorn and add jalapenos, parsley, and mint.
Toss until the popcorn is well coated.
Place in a large serving bowl and garnish with shaved Cheddar cheese.
