Jalapeno And Shrimp Hush Puppies Recipe
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Ingredients
1/4 cup minced onion
1/4 pound raw shrimp, shelled and deveined, minced
1 whole jalapeno pepper (canned or fresh), seeded and minced
1 teaspoon chopped fresh parsley
2 teaspoons vegetable oil
2 cups white cornmeal
1 tablespoon all-purpose flour
1 teaspoon bakingpowder
1 teaspoon salt
1 1/2cups water
1 egg, lightly beaten
1 tablespoon melted bacon drippings
Sufficient oil for deep frying
Directions
Saute onion, shrimp, jalapefio pepper, and parsley in 2 teaspoons oil for 1 or 2 minutes.
Set aside.
Mix together the cornmeal, flour, baking powder, and salt.
Bring 1 1/2 cups water to a rolling boil.
Take pan off the heat.
Pour in the cornmeal mixture and beat together well.
Cool 2 or 3 minutes, then add sauteed ingredients, egg, and bacon grease, beating well after each addition.
The completed dough should be fairly dry but cohesive.
Cool.
Fill a pan with 3 or 4 inches of oil.
Bring up to 375 degrees on a deep-fry thermometer.
Drop full teaspoons of dough into the hot oil and fry about 1 minute, until golden brown and cooked through.
Set aside.
Mix together the cornmeal, flour, baking powder, and salt.
Bring 1 1/2 cups water to a rolling boil.
Take pan off the heat.
Pour in the cornmeal mixture and beat together well.
Cool 2 or 3 minutes, then add sauteed ingredients, egg, and bacon grease, beating well after each addition.
The completed dough should be fairly dry but cohesive.
Cool.
Fill a pan with 3 or 4 inches of oil.
Bring up to 375 degrees on a deep-fry thermometer.
Drop full teaspoons of dough into the hot oil and fry about 1 minute, until golden brown and cooked through.
