Shrimp and Okra Hush Puppies
Adapted from Southern Living
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.
- 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
1Combine the cornmeal mix and flour in large bowl. Stir to mix.
2Sprinkle the shrimp with the Creole seasoning. Add the seasoned shrimp, onion, bell pepper, celery, and okra to the cornmeal mixture.
3Stir in the egg and beer just until moistened. Let stand 5-7 minutes.
4Pour oil to a depth of 4 inches in a Dutch oven and heat to 350°F, measured on a deep-fry thermometer.
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.
6Drain on a wire rack over paper towels. Serve immediately.
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