Shrimp and Jalapeno Hush Puppies Ingredients
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 Instructions
Sauté onion, shrimp, jalapeno and parsley in 2 teaspoons of oil for 1 to 2 minutes.
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 for 2 to 3 minutes.
Add sautéed 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.
Yield: about 30
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