Almost-Famous Popcorn Shrimp

Ingredients

• 0.5 cup lager beer 
• 2 teaspoons cajun spice 
• 1 teaspoon confectioners' sugar 
• 2 tablespoons cornstarch 
• 0.8 cup flour all-purpose
• 1 teaspoon granulated sugar 
• 4 servings kosher salt 
• 4 servings lemon wedges for serving
• 8  pepperoncini jarred halved lengthwise drained
• 2  roasted peppers red jarred drained cut into bite-size pieces
• 1 pound shrimp deveined peeled
• 4 servings vegetable oil for deep-frying

Equipment

• bowl
• paper towels
• whisk
• kitchen thermometer
• slotted spoon
• dutch oven

Directions

1. Mix 3 cups ice water, the granulated sugar and 1 teaspoon salt in a medium bowl.
2. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.
3. Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons Cajun seasoning and the beer in a large bowl to make a smooth batter.
4. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated.
5. Heat 2 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes.
6. Remove and drain on paper towels; season with salt.
7. Serve with lemon wedges, cocktail sauce and/or tartar sauce.
8. Photograph by Kang Kim