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Categories:
popcorn kernels unsalted butter salt shrimp unsalted sweet butter Italian parsley jalapenos Parmesan cheese
Viewed: 80 - Published at: a year agoIngredients
- 1/4 cup unpopped popcorn kernels
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 cup small or medium shrimp
- 1/4 pound whole unsalted sweet butter
- 1/2 cup roughly chopped Italian parsley
- 2 jalapenos, sliced thinly
- 3/4 cup Parmesan cheese
Method
- In a 3-quart stock pot, melt butter over medium heat. Add popcorn kernels and heat until all popped. Transfer from pot into large mixing bowl and toss in salt and pepper. In a saute pan, melt butter over medium heat. Add shrimp and saute for 1 to 2 minutes, constantly stirring, being careful not to overcook shrimp. Finish with salt and pepper. Off heat, add parsley and jalapenos, stirring to combine. Remove from heat, and pour the contents of the pan with the shrimp over the popcorn. Toss until the popcorn is well coated. Place in a large serving bowl and garnish with Parmesan cheese.
