There are times when I am sitting at home working (yes I work from home) and I stare off into space and it happens. Something magical. That magical thing is a wonderful idea evolves in my brain and I must immediately execute. Then, I begin walking around pacing the hard word floors of my one bedroom loft and I realize that I am being watched….and I looked down and I see this face.
I smile and fiercely muster through my….well…shelves and look at the ingredients I have and get right to work on creating something delicious, hopefully.
That is typically my process. And that is how it all went down yesterday when I created these Shrimp Hushpuppies. Hardly any recipe is 100% original so all I did was take a basic hushpuppy recipe and added some extra spices and shrimp and “Who-La”! I love hushpuppies. When I was younger I thought they were gross. But your taste buds change and you begin to like things that you never liked before and things that you like you begin to not like them as much (when I was younger I use to eat icing out of the jar. I think it is gross to do that now). I thought about having a fish fry ( I love fish and chips) and I was thinking what else I could make with that meal. Hushpuppies will go perfect! So will coleslaw, but I don’t like coleslaw that much. But a good grilled potato salad will go well (that’s my next delicious creation). So if you are ever in need for some puppies but you don’t want to clean up after them (HA HA HA…that was a good one) make these and you won’t go wrong!
- • 1 c. yellow cornmeal
- • ¾ c. self rising flour
- • 1 tsp. salt
- • 1 tsp. cayenne pepper
- • ½ tsp. paprika
- • 2 tbsp. sugar
- • 1 tsp. onion powder
- • 1 small sweet Vidalia onion, minced
- • 3 stalks celery, minced
- • ¼ c. chives, minced
- • 7 oz. cooked deveined shrimp
- • 1 c. milk
- • 1 egg
- • Peanut or Canola oil for frying
- • salt and pepper to taste
- Cut the shrimp into small pieces and place on a plate or leave on cutting board. Season with salt and pepper and set aside so the flavor can seep in.
- Meanwhile, add the corm meal, flour, salt, cayenne, paprika, and whisk together. Add the milk and the egg and stir. Now add the onions, celery, chives, and shrimp and stir in with a wooden spoon. The batter should be thick.
- Preheat the oil to 350 degrees. Once the oil is ready, use a mini cookie scooper and scoop some of the batter in the spoon and into the hot oil. Allow to cook for 3-5 minutes or until golden brown and turn to a plate lined with paper towels to absorb the excess oil. Sprinkle with a little seasoned salt, if you have it. When ready, eat!
- I recommend that you make a Jalapeno Tartar Sauce to go with it. Go here to get the recipe!