I had to remake these Shrimp Hushpuppies because…I love them!
These Shrimp Hushpuppies are currently popular on my blog! I had to make them again to remind myself how delicious they are.
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. What a cute face. I seriously miss that face (7/11/17).
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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. As I begin my Doctor Frankenstein of creating something delicious, I hardly ever know what I am making. It is something that comes into my head and just sticks! It almost like putting an image you have in your head on a canvas. You don’t really know what it is, you just know you have to express what you are filling out and share it with the word. Most of the time when I am creating recipes, I hardly ever have a name for what I am creating until the process is done. That is unless I have come up with a concept first and then figure out ways to execute. However, in this case, I had to execute first and come up with a name later.
Oh how I miss my loft.
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. In my mind, I was thinking, who in the world would find fried cornbread balls good. Well, what, when I put it like that it doesn’t sound that bad. What was I thinking? Oh, I remember. The first time I had a hushpuppy it had onions and jalapeno peppers in it and I thought it completely ruined perfectly good cornbread. But I guess 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 to eat fish and chips) and I was thinking what else I could make with that meal. Hushpuppies will go perfectly! 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). All I would have to do is fry a bunch of fish, maybe in different varieties, make these delicious Shrimp Hushpuppies, make something cool on the side, and have an awesome dessert! Maybe my Peach and Strawberry Shortcake Cake. 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 Shrimp Hushpuppies and you won’t go wrong!
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- • 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 alittle 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!
Loving this, and loving that cute puppies face! Bet he couldn’t wait for one of those to possibly drop to the floor.
You are so right!
Shrimp is everything I love… PS. I love the look on the puppy’s face
How much pepper & seasoning salt did you use. I saw 1 teaspoon of salt and you mentioned seasoned salt in the recipe. I would love to make this for our fish fry on Memorial Day.
Sasha, I am so sorry I am late with this response. But the seasoning would be to taste.
Wow never would have thought of this! Gotta try this!
I have only had hush puppies a few times but these look very tasty!
Awesome Sarah!
I love how simple the ingredient list is! I’ll have to give these a try for sure!
Yes Kate! I definitely try to keep the ingredients simple and common.
Aww, I love that face! I love when I’m absorbed in working, and I need a break but I don’t know it, and my pup walks in with that look…I swear if she could talk she’d say “You need to take a break. You should pet me for a while.” This is definitely one of the biggest perks of working from home!
It is Kate! Thank you for visiting!
First of all, I love the look on the dogs face and I can’t wait to try this recipe!!! It looks delicious!!! Thank you for sharing a great post!!!
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I am so sending this recipe to a friend of mine! When he was younger, they didn’t have much. He said he would hear other kids at school talk about shrimp. He’d ask his Mom often if they could have shrimp for dinner.
She didn’t have the heart to tell him they couldn’t afford shrimp. She would make hushpuppies and tell them it was shrimp! For years he thought hushpuppies were shrimp and it wasn’t until he went over to a friend’s house and found out the truth.Of course, he went home upset and asked him Mom and that’s when he found out what she’d been doing all those years.
When I saw this recipe, I laughed and got excited all at the same time because now he can have his “shrimp.”
That is an awesome story Lynn :-)!!!! This would be great to share with him!
These look AMAZING! I have a couple girls in my house who love shrimp…I’ll have to try these out on them!
I hope you do Sheila. Thank you for visiting!
This looks awesome and the recipe seems easy to make! I will try it soon!
These look so delicious! I need to try making them this weekend!!!
xoxo,
Berniedette | PetiteAndToned.com
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Ahhh these look so good, and I love that most of the ingredients are items that are already in my pantry! I love seafood in general, and hush puppies are a new favorite of mine. All I need now is a little melon baller to scoop these babies up!
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Or you can use a large tablespoon or cookie scoop
WOW! These look amazing!! I want to try these this weekend!!
I am planning on making this this weekend. I have been trying to find the recipe for the jalapeño tartar sauce. Can you share the link for it. Thanks.
Sure! I am not sure what happened to the link but here it goes:
http://allrecipes.com/recipe/228756/jalapeno-tartar-sauce/
I love shrimp and hushpuppies! I’ve pinned this for later. I think you can make an amazong po’boy with this!
I love hushpuppies but I love them with shrimp even more. I’ll bet the flavors are fantastic!
This look really delicious. I will have to make them one night with dinner.
Thank you Luci
I saw this and just had to click in to learn more. This looks so yummy!
I’m so glad you did Kari!
Oh my word! I’m doing my meal planning and these are making it into the rotation for sure!
Gorgeous pictures! I am definitely going to have to try out this hushpuppies recipe–thanks!!
Gorgeous pictures! I will have to try out this hushpuppies recipe for SURE–thanks!!
Looks delicous your dog is beautiful. Can’t wait too try these hush puppies.
Thank you for this wonderful recipe.
You’re welcome.
They look good. I must make some Sunday, to go with my gumbo.
These look so very yummy. I’m assuming that medium or large shrimp that have been chopped would work also. What size scoop did you use? Someone posted that they would go well with gumbo maybe also shrimp and cheese grits. You can never have too many shrimp. LOL
Linda, I don’t know the exact size of the scoop but it was an average cookie scoop if that helps. Maybe an inch and a half wide. Yes you could chop up your shrimp.
Thanks for getting back to me.
Of course!
You should try using half milk and half beer. You won’t believe how fluffy it makes the hushpuppies.
Thanks for the tip!
I just made these from your recipe that was on Tasty Kitchen. That one and this one are a tad different. Tasty kitchen says 3/4 flour and it does not have sugar or onion powder in it. While the one I made is okay – bit to much salt – my fault – which recipe is the one I should use in the future? Thank you
Thank you for bringing that to my attention. Something must have went wrong when the recipe was transferred. The recipe on my site is most accurate. I will get the one on Tasty Kitchen updated.
I have no self rising flour would all pourpose work as well ? BTW I am sorry for the death of your dog.
Davey,
Thank you. I am sure you can use all purpose flour but you are going to have to research how to convert regular flour to self-rising flour. I think you’re just going to need to add some baking powder or soda but not sure how much.
I didn’t get your comment time so my hushpuppies didn’t turn out like yours plus I have no scoop.I also made British style fried cod favorite kind of fish as don’t like breaded I used a long john silvers batter recipe my favorite and made my own chips from a cookbook recipe and your jalapeno tarter sauce it was fine but forgot to dice shrimp BTW what does self rising flour do?
I believe self-rising flour has baking soda integrated throughout the flour. So it helps the hushpuppies have that soft and fluffy consistency. I’m sorry they didn’t come out well for you this time.
Hi,
Looking forward to trying this recipe! But I have a question, forgive me if I overlooked this. But since shrimp cook so fast it wouldn’t be better to just use raw shrimp or not fully cooked?
I used cooked shrimp to avoid any potential of the raw shrimp not getting cooked in the cooking process of the hushpuppy. I suppose you could use raw shrimp and cook it that way, but you’re going to cook the hushpuppy longer to make sure the shrimp is cooked and safe to eat. This may result in the hushpuppy getting too brown and possibly burned. With the cooked shrimp I don’t wave to worry about that and it gets warmed through the process of cooking the hush puppy.
I grew up eating hush puppies by the handfuls. It was always one of my favorite parts of a fish fry. I have never had it with shrimp in it before. I am excited to make this and see how the shrimp taste.
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Awesome Trisha!