Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Logan's Roadhouse Bayou Popcorn Shrimp


Bayou Popcorn Shrimp

Logan's Roadhouse Copycat Recipe

Serves 6-8

3 pounds large raw shrimp, peeled, tails intact
2 cups milk, preferably whole
1 large egg
1 tablespoon prepared yellow mustard (optional)
1 teaspoon plus 1 tablespoon Cajun seasoning, such as Tony Chachere’s
1 (12 oz.) package fish fry mix, or 2 cups finely ground cornmeal or self-rising flour, seasoned with salt, black pepper, and, if desired, cayenne or other spices to taste
peanut, canola, or other vegetable oil for frying





1. Using a sharp paring knife, butterfly and devein the shrimp. (That means, quite simply, make a deep slit down the back of each shrimp, all the way from the big end of the shrimp to the skinny tail, cutting almost but not all the way through the inside curve of the shrimp. Use a paper towel or your fingertips to remove the dark line that runs along the length of the shrimp.) Toss the butterflied, deveined shrimp in a large bowl.
2. In another large bowl, whisk together the milk, egg, mustard if desired, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes and up to 1 hour.
3. In a shallow dish, combine 1 tablespoon Cajun seasoning and the fish-fry mix, cornmeal, or self-rising flour. Dredge the shrimp in the mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets.
4. Pour enough oil into a Dutch oven or other deep-sided pot to reach a depth of 3 inches. Heat the oil to 325 degrees. Place wire cooling racks over paper towels or spread some brown paper grocery bags on your counter.
5. Fry the shrimp in small batches, being careful not to crowd the pot, flipping once, until golden brown, about 1 1/2 minutes on each side. Transfer the shrimp to the wire racks or the brown paper bags to drain for a few moments. Serve hot.


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