Indulge in the Southern delicacy of shrimp hushpuppies, a delightful combination of crispy cornmeal batter and succulent shrimp. These bite-sized morsels, originating from the coastal regions of the United States, are a perfect blend of flavors and textures. This article presents a collection of shrimp hushpuppy recipes that cater to various preferences and skill levels. From classic recipes using simple ingredients to more creative variations with unique twists, these recipes offer a journey through the diverse world of shrimp hushpuppies. Whether you prefer traditional, spicy, or cheesy hushpuppies, there's a recipe here to satisfy your cravings. Get ready to tantalize your taste buds with these golden-brown, irresistible shrimp hushpuppies, perfect for any occasion.
Let's cook with our recipes!
SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
HUSHPUPPIES STUFFED WITH SHRIMP PROVENCALE
Steps:
- In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
- Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
- In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.
ROCK SHRIMP HUSHPUPPIES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 40 to 45 pieces
Number Of Ingredients 14
Steps:
- Dry mix: Combine all of the above in a bowl.
- Wet mix: Whisk all of the above ingredients. Add to dry mix and let rest in refrigerator for 15 minutes. Then spoon into 350 degree peanut oil and fry until puffed and golden.
HUSH PUPPY FRIED SHRIMP
Make and share this Hush Puppy Fried Shrimp recipe from Food.com.
Provided by loof751
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 350.9, Fat 7.6, SaturatedFat 1.7, Cholesterol 261.9, Sodium 1289.9, Carbohydrate 37.5, Fiber 2.7, Sugar 3.2, Protein 29.1
SHRIMP HUSHPUPPIES RECIPE - (4.4/5)
Provided by dkanon
Number Of Ingredients 13
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!
Tips:
- Use fresh or frozen shrimp. Thaw frozen shrimp before using.
- Chop the shrimp finely. This will help them distribute evenly throughout the hushpuppies.
- Use a combination of cornmeal and all-purpose flour. This will give the hushpuppies a crispy exterior and a tender interior.
- Add some chopped onion, celery, and bell pepper to the batter. This will add flavor and texture to the hushpuppies.
- Season the batter with salt, pepper, and paprika. You can also add other spices, such as garlic powder or onion powder, to taste.
- Drop the batter by spoonfuls into hot oil. Fry the hushpuppies until they are golden brown on all sides.
- Serve the hushpuppies hot with your favorite dipping sauce.
Conclusion:
Shrimp hushpuppies are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With a few simple ingredients, you can make these tasty treats that everyone will love. So next time you are looking for a fun and flavorful snack, give shrimp hushpuppies a try!
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