We have visited Longhorn Steakhouse a few times and really enjoyed their Wild West Shrimp appetizer. I found this recipe online. The problem was it didn’t look like the one at the restaurant and they didn’t mention how much seasoning to uses so you kind of have to wing in. Overall it turned out good, but still not as good as ordering it there.
Wild West Shrimp
(Adapted from Longhorn Steakhouse Blog)
1 (12 oz.) package popcorn shrimp
1 lemon, juice of
1/2 cup butter
Longhorn Prairie Dust:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 brown sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Fry the shrimp in oil in a deep skillet until done. Drain and pat dry with paper towel.
Place 1 stick of butter in sauce pan add lemon juice and melt together.
Make the prairie dust and mix together and store in container. Add fried shrimp and some prairie dust and cherry peppers to saucepan.
Simmer on low heat till flavors mix. Serve with ranch dressing.