Similar to what you get at Longhorn Steakhouse:
There’s just something about cherry peppers sauteed in butter, combined with lightly fried shrimp with a touch of prairie dust, that causes my taste buds to go wild.
The breading on the shrimp is very light, so I decided to go with dredging the shrimp in self-rising flour, no eggs, no heavy batter. Salt, pepper, and flour work perfectly.
After frying the shrimp for 3-5 minutes, let drain on paper towels. Melt 1/2 cup butter in a skillet. Add 1/2 cup cherry peppers and sprinkle lightly with prairie dust. You will not use all of the prairie dust.
I use Mezzetta Sweet Cherry Peppers in the jar. After slicing the peppers, rinse them off to remove the seeds.Pour butter and peppers over the shrimp and serve with ranch dressing.
- Oil for frying (I use peanut oil)
- 12 oz. medium shrimp, peeled and deveined
- 1 cup self-rising flour
- 1/2 cup cherry peppers (I use the ones in a jar)
- 1/4 cup butter
- Juice of one lemon
- Ranch dressing, for dipping
Longhorn Prairie Dust (You will not use all the prairie dust)
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 Tablespoons ground mustard
- 1/2 cup chili powder
- 1/4 cup ground cumin
- 2 Tablespoons black pepper
- 1/4 cup granulated garlic
- 2 Tablespoons cayenne pepper
- Heat 1″ oil on medium high heat. In a medium bowl add a dash of salt and pepper to the cup of flour. Dredge shrimp and cook for about 2 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Transfer to serving dish.
- In another skillet, melt butter on medium high heat. Add lemon juice and peppers and sauté for 5 minutes. Lightly sprinkle mixture with Prairie Dust (you will not use it all) and pour over shrimp.
- Mix all prairie dust ingredients together. Store in a covered container. Note: Lightly sprinkle the prairie dust on the shrimp mixture. You will not use it all. Store the remaining prairie dust in a covered container.
- Serve with ranch dressing.