Best 5 Shrimp Hushpuppies Recipes

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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



Shrimp Hushpuppies with Vidalia Onion Dip image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon olive oil
1 tablespoon butter
2 Vidalia onions, chopped
Kosher salt and freshly ground black pepper
2 cups sour cream
1/2 cup mayonnaise
Dash hot sauce
1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives
Shrimp Hushpuppies, for serving, recipe follows
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
1/2 pound cooked shrimp, cleaned and tails removed, chopped
1 cup buttermilk
1 egg, beaten
1/4 cup cheddar cheese, grated
Peanut oil, for frying

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



Hushpuppies Stuffed with Shrimp Provencale image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 27

1/8 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used)
12 large shrimp, raw
2 tablespoons unsalted butter
1/2 cup finely diced red peppers
1/2 cup finely diced carrots
1/2 cup finely diced bulb fennel
1/2 cup finely diced celery
1 large clove minced garlic
1/4 cup finely chopped shallots
1/2 teaspoon tomato paste
1 tablespoon dry vermouth (Pernot may be substituted)
1 cup cream
1 tablespoon finely chopped parsley
Salt and freshly ground pepper to taste
2 cups self-rising white cornmeal
4 teaspoons flour
1/2 cup diced onion
1 tablespoon chopped basil
1 egg, beaten
2/3 cup milk
6 cups peanut oil for frying
18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed
1/2 cup finely chopped chervil

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



Rock Shrimp Hushpuppies image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 40 to 45 pieces

Number Of Ingredients 14

1 cup cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon fresh thyme
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne
2 pounds rock shrimp, cleaned and roughly chopped
1 cup milk
2 eggs
2 tablespoons butter, melted
1 teaspoon garlic, chopped
1/2 cup scallions, thinly sliced
Peanut oil, for frying

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



Hush Puppy Fried Shrimp image

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

1 1/2 lbs medium shrimp
3/4 cup Bisquick baking mix
3/4 cup cornmeal
1/4 cup finely chopped green onion
3 tablespoons finely chopped parsley
1/2 teaspoon baking powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 cup beer
1 egg, lightly beaten
vegetable oil (for frying)

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)



Shrimp Hushpuppies Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 13

7 ounces cooked shrimp
Salt and ground black pepper to taste
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon salt, plus
1/2 teaspoon cayenne powder
1/2 teaspoon paprika
1 cup milk
1 whole egg
1 whole small vidalia onion, minced
3 whole celery stalks minced
1/4 cup chives, minced
Oil, for frying

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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