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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


  1. Sauté onion, shrimp, jalapeno and parsley in 2 teaspoons of oil for 1 to 2 minutes. Set aside.
  2. Mix together cornmeal, flour, baking powder, salt.
  3. Bring 1 1/2 cups water to rolling boil. Remove pan from heat. Pour in cornmeal mixture; beat well. Cool for 2 to 3 minutes.
  4. Add sautéed ingredients, egg and bacon grease, beating well after each addition. Completed dough should be fairly dry but not cohesive. Cool.
  5. 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.
  6. Drain and serve hot.

Yield: about 30

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