Home Cooking 3

Shrimp and Jalapeno Hushpuppies: Oh My!

opinionatedchef | Mar 2, 2008 10:51 PM

After fiascoes from making hushpuppies with coarse cornmeal/grits(boy am I pigheaded sometimes), I finally found some Indian Head stoneground fine cornmeal and here's the recipe I have developed. I've used frozen jalapenos because I had some, and I would guess they are much less potent than their fresh sisters. I wanted to make the hushpuppies richer by using buttermilk but I needed boiling water and I didn't know if boiled buttermilk would work, so I used powdered buttermilk and boiling water.

makes approx. 16

2 T. bacon fat
1/2 c. minced onion
3 lg. jalapenos frozen or less of fresh, minced
¼ c. minced scallion

1 tsp. minced garlic
1/4-1/2 lb. shrimp,frozen, shell-on; defrosted, shelled and chopped
(could substitute chopped clams or ham)

2 c. cornmeal, Indian Head or stoneground fine cornmeal,
yellow or white (maybe add more)
6T. Powdered buttermilk
1 T. flour
1 tsp. Baking powder
2 tsp. kosher salt or smoked salt

1 1/2 c. boiling water
2 T. melted bacon fat
1 lg. egg, lightly beaten
Cayenne to taste

Canola Oil for deep frying

Sautee onion through garlic in hot bacon fat til translucent(3-5 minutes).
Add shrimp and sautee 1-2 minutes til opaque.
Combine cornmeal through salt.
Pour boiling water over bacon fat, stir to melt.
Add to dry ingredients and stir well. Cool til not hot, add egg.
Add more cornmeal if needed to get thick batter, not runny.
Taste; add salt and more jalapeno or cayenne to taste.

Heat 4-5" depth of canola oil to 375 degrees. Using 2 soup spoons or tablespoons, scoop
about ¼ c. of batter. Hold the spoon of batter just above the oil, and with a single swift motion, scoop it out quickly into the oil w/ second spoon. Repeat to fill pan, leaving some space inbetween hushpuppies.
Fry a few minutes til medium brown, drain on newspapers or paper towels. Salt generously. Keep warm .
Serve plain or w/ soft unsalted butter.

*After 3 or 4 batches of hushpuppies, throw out the oil, which is medium brown at that point.

*These don’t do very well reheated. Best served within an hour or 2 of frying.

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