+

Shrimp and Okra Hush Puppies

Shrimp and Okra Hush Puppies

Ingredients (11)

  • 1 cup self-rising yellow cornmeal mix
  • 1/2 cup self-rising flour
  • 1 cup medium-size raw shrimp, chopped
  • 1 teaspoon Creole seasoning
  • 1/4 cup diced red onion
  • 1/4 cup frozen diced red bell pepper
  • 1/4 cup diced celery
  • 1/2 cup sliced okra
  • 1 large egg, lightly beaten
  • 3/4 cup beer
  • Canola oil
Try Amazon Fresh
Nutritional Information
  • Calories152
  • Fat2.52g
  • Saturated fat0.38g
  • Trans fat0.01g
  • Carbs23.66g
  • Fiber1.43g
  • Sugar0.9g
  • Protein6.58g
  • Cholesterol63.57mg
  • Sodium246.94mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

In this classic adapted from Southern Living, shrimp, okra, and aromatic vegetables combine in cornmeal batter to yield golden-brown fried hush puppies. If you’re curious as to how they got their name, read more here.

Tips for Shrimp and Eggs

Instructions

  1. 1Combine the cornmeal mix and flour in large bowl. Stir to mix.
  2. 2Sprinkle the shrimp with the Creole seasoning. Add the seasoned shrimp, onion, bell pepper, celery, and okra to the cornmeal mixture.
  3. 3Stir in the egg and beer just until moistened. Let stand 5-7 minutes.
  4. 4Pour oil to a depth of 4 inches in a Dutch oven and heat to 350°F, measured on a deep-fry thermometer.
  5. 5Drop the batter by level tablespoonfuls into the hot oil, and fry in batches, 2 to 2 1/2 minutes on each side, or until golden brown.
  6. 6Drain on a wire rack over paper towels. Serve immediately.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...