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 these.  I promise your friends & family are gonna LUB DEESE!

INGREDIENTS:

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

COOKING MUSIC SELECTION: Live Bon Jovi New Orleans Jazz Fest April 30, 2011

 

PREPARATION:

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.