Honey Walnut Shrimp Poutine

What Is Honey Walnut Shrimp Poutine?

Crispy fries and fried shrimp tossed in a white gravy, cheese curds, candied walnuts and drizzled with a bit of honey – this is Honey Walnut Shrimp Poutine. This creation combines the sweetness of the Chinese-American dish Honey Walnut Shrimp with savory flavors from the French-Canadian-born poutine. The result is a mound of rich and creamy fried goodness!

Where’d It Come From?

Having been raised in southern California, I grew up eating Honey Walnut Shrimp when dining out at Chinese restaurants with my family. Only in recent years have I started seeing it pop up in chain spots like Panda Express (which is surprisingly pretty great).

Poutine, on the other hand, I was not lucky enough to devour until adulthood. I was living in New York City at the time and decided to take a road trip up to Montreal with my two pups. Naturally, I did some research to determine the best local eats and of course poutine was one of them! I loved it instantly because, well, it’s french fries with cheese and gravy – what’s not to love?

Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!

– Click here to learn about the origin of Honey Walnut Shrimp

– Click here to learn about the history of Poutine

How’s It Made?

Makes: 2 servings  | Passive prep time: 4 hours  | Active prep/cook time: 40 minutes

Ingredients:

• Optional but highly recommended: Deep frying thermometer

• 2 russet potatoes

• ⅓ lb shrimp – peeled and deveined

• 1 egg

• 2 tbs butter

• 1.5 tbs flour

• 1 cup beef broth

• ½ cup chicken broth

• ½ cup cornstarch

• ⅓ cup mayo

• 2 ts condensed milk

• ¼ cup glazed / candied walnuts

• 8 oz cheese curds

• Vegetable oil for frying

• Green onions (chopped) for garnish

• Drizzle of honey

• Salt and pepper to taste

Instructions:

1. Cut the potatoes into ⅓ inch sticks. Place in bowl submerged in water. Cover and allow to soak for at least 4 hours of overnight.

2. Make the gravy. In a saucepan, melt butter on medium heat and add flour. Heat while stirring constantly for 5 minutes or until the mix turns golden brown.

3. Add in the beef and chicken broths. Bring to a boil.

4. Dissolve 1 tbs cornstarch in 1 tbs of water and add to broth. Season with salt and pepper to taste. Remove from heat, cover and set to the side.

5. Fill a medium to large pot halfway with oil and heat to 280 - 300 degrees.

6. While the oil heats, remove the fries from water and pat completely dry. Once the oil is ready, carefully add fries and cook for 6 minutes. Use a slotted spoon to remove fries and place on rack. 

7. Heat oil to 375 degrees. Re-add fries and fry for another 4 - 5 minutes or until golden brown. Remove and place on rack and immediately sprinkle with salt.

8. Keep oil heated as you prepare the shrimp. Dip shrimp in whisked egg batter and coat with cornstarch. Fry the shrimp for about 1 - 1 ½ minutes.

9. Whisk together mayo and condensed milk in a bowl. Then add the gravy to the bowl and mix until smooth. 

10. Toss fries, shrimp and cheese curds in gravy and top with walnuts, green onions, and a very light honey drizzle.