Tuesday, May 3, 2011

Spicy Creole Shrimp Hushpuppies

How often do you deep fry?  I know, not like we do this a lot, but in honor of the New Orleans Jazz Festival , wishing I could be there, I made theseI promise your friends & family are gonna LUB DEESE!

3 cups yellow cornmeal
¾ cup flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon Zatarain's Creole Seasoning
2 teaspoon brown sugar
1 small onion, grated
¼ cup chives, chopped
1 pound raw shrimp, cleaned and tails removed, chopped
½ cup buttermilk
2 eggs, beaten
½ cup Cabot cheddar cheese, grated
1 Jalapeño pepper diced
1 can cream style corn
Peanut oil, for frying

Preheat oil in a deep-fryer or a deep large cast iron pan to 350 degrees F.  Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with a creamy dip.

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