Name: The Kickin Crab Bell Gardens Shrimp Crisps N' Fries Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 6 each large shrimp, raw, peeled and deveined; 6 each wonton wrappers; 3 tbsp cream cheese, softened; 1 tbsp green onion, thinly sliced; 1 tsp garlic, minced; 1 tsp lemon zest; 1 tsp hot sauce (optional); 1 each egg, beaten (for seal); 2 cups vegetable oil (for frying); 1 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 2 tbsp ketchup; 1 tsp Cajun seasoning; 0.5 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 2 cups russet potatoes, peeled (or scrubbed) and cut into fries; 1 cups vegetable oil (for frying); 1 tsp cornstarch (light dusting); 0.75 tsp salt; 0.25 tsp paprika

Method

Shrimp crisps (6 pieces)

Prepare shrimp

Pat shrimp dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. If shrimp are large and have tails, trim tails to leave about 1/4" or remove entirely for easier wrapping.

Make filling

In a small bowl, combine softened cream cheese, sliced green onion, minced garlic, lemon zest, and 1 tsp hot sauce (if using). Mix until smooth and evenly combined.

Assemble crisps

Lay one wonton wrapper on a clean work surface. Brush the edges lightly with beaten egg. Place about 1/2 tablespoon of the cream cheese mixture in the center of the wonton, spread thinly leaving a border. Set a seasoned shrimp on top of the filling (lengthwise). Fold the wonton over the shrimp to enclose it, pressing edges to seal; you can fold into a pocket or triangle so shrimp is fully wrapped. Repeat for all 6 wrappers.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1"–1.5". Heat over medium-high until oil reaches 350°F (175°C) or a piece of wonton sizzles immediately on contact.

Fry shrimp crisps

Working in batches if necessary, gently lower 2–3 wrapped shrimp into the hot oil, seam-side down. Fry until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes), turning once so all sides are evenly colored. Internal shrimp should be opaque and reach 120–135°F. Remove with a slotted spoon and drain on a paper towel-lined tray. Sprinkle lightly with a pinch of salt while hot.

Cajun dipping sauce

While frying, whisk together mayonnaise, ketchup, Cajun seasoning, Worcestershire sauce, lemon juice, hot sauce (if using), and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning — add more Cajun seasoning or hot sauce for extra kick. Transfer to a serving dish and refrigerate until ready.

Fries (side)

Prepare potatoes

If using fresh potatoes, cut into 1/4"–1/2" thick fries. Rinse in cold water until water runs clear to remove excess starch, then pat very dry with towels. Toss fries with 1 tsp cornstarch to help crisping and dust off any excess.

Fry potatoes (double-fry method)

Heat 1 cup oil in a separate heavy skillet or fryer to 325°F (165°C). Working in batches, blanch fries for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Return fries to hot oil and fry until golden and crisp, about 2–3 minutes. Remove and drain, then immediately toss with 3/4 tsp salt and 1/4 tsp paprika.

Alternative oven method

If not frying, toss dried fries with 1 tbsp neutral oil, spread on a baking sheet in a single layer, and bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. Season with salt and paprika.

Plating and serving

Arrange 6 shrimp crisps on a plate with a handful of fries. Serve the Cajun dipping sauce in a small ramekin on the side. Provide lemon wedges if desired. Best served hot and crisp.