Rock Shrimp Hushpuppies Recipes

SHRIMP HUSHPUPPIES

Steps:

• 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!

HUSHPUPPIES

Steps:

• Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
• When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.

ALMOST-FAMOUS HUSHPUPPIES

Steps:

• Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.

SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP

Steps:

• Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
• Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
• *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
• Preheat oil in a deep-fryer or Dutch oven 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 the onion dip.

ROCK SHRIMP WITH SPICY CREAMY SAUCE

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

HUSHPUPPIES

Steps:

• Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over medium heat.
• In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand.
• Heat the oil until it registers 375 degrees F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles.) Scoop up rounded tablespoons of dough and carefully drop them into the fat (in batches, if necessary). Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.

HUSH PUPPY FRIED SHRIMP

Steps:

• Peel and devein shrimp and pat dry with paper towels.
• Heat 1 inch of oil in a Dutch oven to 375 degrees.
• Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
• Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.

SHRIMP HUSHPUPPIES RECIPE - (4.4/5)

Steps:

• Cut shrimp into small pieces. Season with salt and pepper and set aside so the flavor can seep in. Meanwhile, whisk together the cornmeal, flour, 1 teaspoon salt, cayenne, paprika. Add milk and egg and stir. Add onions, celery, chives, and shrimp and stir with a wooden spoon. The batter should be thick. Preheat oil to 350°F. When the oil is ready, use a mini cookie scooper to scoop some of the batter and carefully lower into the hot oil. Cook 3 to 5 minutes or until golden brown, then place on a plate lined with paper towels to absorb excess oil. When ready, eat!