Russet-Wrapped Shrimp Pops
Ingredients:
- 4 each large Idaho® russet potatoes, peeled
- 2 tablespoons chili powder
- 1 tablespoon dry thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 24 each shrimp, peeled and deveined
Directions:
- Wash and peel potatoes
- Cut potatoes on spiral slicer to make shoestrings
- Rinse and dry potato strings
- Toss with spices and mix well, but gently.
- Skewer each shrimp on an individual bamboo skewer starting at the tail end
- Wrap shrimp with the potato strings and set aside
- Heat corn oil and fry shrimp for 2 minutes at 325°F or until golden brown
- Serve with your favorite dipping sauce
Print Recipe
Yield: 24 pops
Source:
Daniel Swift
Culinary Institute of Hawaii
Honolulu HI
