Shrimp and Jalapeno Hush Puppies

1/4 cup minced onion
1/4 pound raw shrimp, shelled, deveined
1 whole jalapeno, seeded, minced
1 teaspoon chopped fresh parsley
2 teaspoons vegetable oil
2 cups white cornmeal
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
1 egg, lightly beaten
1 tablespoon melted bacon drippings
Oil, for deep frying

Saute onion, shrimp, jalapeno and parsley in 2 teaspoons of oil for 1 to 2 minutes. Set aside.

Mix together cornmeal, flour, baking powder, salt.

Bring 1 1/2 cups water to rolling boil. Remove pan from heat. Pour in cornmeal mixture; beat well. Cool 2 to 3 minutes. Add sauteed ingredients, egg and bacon grease, beating well after each addition. Completed dough should be fairly dry but not cohesive. Cool.

Fill pan with 3 to 4 inches of oil. Bring to 375 degrees F. Drop full teaspoonsful of dough into hot oil and fry about 1 minute, until golden brown and cooked through. Drain and serve hot.

Makes about 30.