Description
Discover how to make Crispy Shrimp Alfredo Bread Cone Bombs, a delicious twist on classic flavors. Perfect for impressing guests with a unique, savory treat!
Ingredients
- Shrimp, large, peeled and deveined, 1 lb (450 g)
- All-purpose flour, 1 cup (125 g)
- Cornstarch, 1/2 cup (65 g)
- Salt, 1 tsp (5 g)
- Black pepper, 1/2 tsp (1 g)
- Garlic powder, 1/2 tsp (1 g)
- Paprika, 1/2 tsp (1 g)
- Eggs, large, 2
- Water, 1/4 cup (60 ml)
- Breadcrumbs, 2 cups (240 g)
- Oil for frying, as needed
- Butter, unsalted, 1/4 cup (57 g)
- Heavy cream, 1 cup (240 ml)
- Parmesan cheese, grated, 3/4 cup (75 g)
- Garlic, minced, 2 cloves
- Parsley, fresh, chopped, 2 tbsp (8 g)
- Bread cones or bread rolls, 6
Instructions
- Pat the shrimp dry with paper towels.
- In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- In another bowl, beat the eggs and mix with water.
- Place breadcrumbs in a separate bowl.
- Dip each shrimp in the flour mixture, then in the egg mixture, and finally coat with breadcrumbs.
- Heat oil in a deep pan over medium heat.
- Fry the breaded shrimp in batches until golden brown, about 3-4 minutes per side.
- Remove shrimp from oil and drain on paper towels.
- In a saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 1 minute.
- Stir in heavy cream and bring to a simmer.
- Gradually add Parmesan cheese, stirring until melted and smooth.
- Add parsley and stir to combine.
- Spoon Alfredo sauce into each bread cone or bread roll.
- Place crispy shrimp into the sauce-filled bread cones.
- Serve immediately while warm.
Notes
- Dry the shrimp well initially for proper breading.
- Fry shrimp in batches to keep oil hot and crisp.
- Slowly add Parmesan in step 12 for a smooth sauce.
