The building of the original LongHorn Steakhouse served Atlantans as an adult entertainment business before becoming the popular steakhouse. The restaurant struggled a bit that first year. But, in an unusual twist of fate or perhaps a weather-related act of God, everything changed. An unprecedented snowstorm hit Atlanta that shut down all interstate and commuter travel. Longhorn founder, George McKerrow, offered especially low drink prices during the “crisis” and the guests came streaming in. Us, Southerners, never need an excuse to drink socially but a Georgian snowstorm is as good of an excuse as any. Throw a grilled, buttery steak into the conversation and I’m coming back and bringing friends!
Now, with over 600 locations, LongHorn Steakhouse is owned and operated by the mega restaurant conglomerate, Darden Restaurants, which also owns The Capital Grille, The Olive Garden, Bahama Breeze and many others. Their mantra is “For steak lovers, by steak lovers”. So if you love steak, you are speaking their language.
But you didn’t look up this recipe to talk about steak. You’re here for this popular crispy shrimp appetizer with spicy cherry peppers, tossed in lemon, garlic butter! And an added bonus, I’ll give you the recipe for their Prairie Dust seasoning. The Prairie Dust is Longhorn’s signature seasoning that is used on all their steaks, chops, burgers and ribs. Once you know how to make it yourself, it will become your go-to, all-purpose seasoning.
And don’t forget to add a side of your favorite Ranch dressing for dipping (like they do at Longhorn’s). Growing up Midwestern, I love to dip my foods. In fact, ALL Midwesterners love to dip foods. It’s in the DNA. Don’t believe me? Ask Google.
“Google? Do Midwesterners love to dip foods?”
Google responds: “According to Amy Thielen at Chicago Magazine, ‘There’s a tendency to have dips and big casseroles—things you can share are very Midwestern.”
Told y’all.
Try my other wildly popular Longhorn SteakHouse recipe, Parmesan Crusted Chicken. You’re welcome.
Ingredients
- 1 LB. of medium-sized Gulf shrimp; peeled deveined and tails removed
- 1 cup flour
- ½ cup Mezzetta sliced cherry peppers
- 1 stick unsalted butter
- ½ lemon, juiced
- 1 large garlic clove, grated
- 3 eggs
- Your favorite Ranch dressing for dipping.
- Canola oil for frying
- Prairie Dust Seasoning:
- 1 TBL kosher salt
- 1 TBL cracked black pepper
- 1 tsp. garlic powder
- ½ tsp. cayenne pepper
- ½ tsp. paprika (not smoked)
- ½ tsp. onion powder
- ¼ tsp. ground cumin
Instructions
In a small mixing bowl, combine all Prairie Dust seasoning ingredients and mix well. Set aside.
In a deep skillet or wok, add 1.5-2” of canola oil and turn heat to highest setting.
In a large bowl, add the flour and 1 TBL of the Prairie Dust and mix well. In another bowl, beat the 3 eggs.
Working in 3 batches, dip the shrimp in the beaten egg and coat well. Remove the shrimp from the egg, drip off any excess egg from the shrimp. Place the shrimp in the flour/seasoning mixture and coat very well.
Once the fry oil comes to 350 degrees, gently place the dredged shrimp in the oil and fry for 3-4 minutes. Do not move the shrimp around in the fry oil excessively, to maintain the crispy coating. Once the shrimp becomes golden brown and crispy, carefully remove the shrimp, using a slotted spoon, and place on a drainage rack. Repeat the process until all the shrimp is fried.
In a heavy-bottomed skillet, on med-high heat, melt the butter. Once the butter is melted, add the garlic, lemon juice and Mezzetta cherry peppers. Sauté the mixture, stirring frequently, until the garlic becomes very fragrant, and the butter reduces by 1/3. Gently tossed the fried shrimp and 1 TBL of the Prairie Dust in the lemon butter mixture.
Plate to serve and add ramekin of Ranch dressing, for dipping.
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