Popcorn shrimp

[6] Some sources suggest that popcorn shrimp originated as a Louisiana cuisine, and chef Paul Prudhomme made it famous.

[7] However, at least for the name, what Prudhomme invented was Cajun popcorn, which he put on the menu of the restaurant he worked, sometime later than 1975.

It is fritter of crayfish, made by dipping peeled crayfish tails in a batter of eggs, milk, corn flour, wheat flour, and spices, then deep-fryed, and served with sherry wine sauce.

[7] Apart from names, neither Red Lobster's home page nor Prudhomme's book mention the origin of their dishes.

[12] Variations of popcorn shrimp span from heavily breaded styles,[13] to light tempura-style.