Best Hushpuppies Stuffed With Shrimp Provencale Recipes

Hush Puppy Fried Shrimp image

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

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.

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!

Georgia Hushpuppies image

Provided by Food Network

Categories appetizer

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

3 cups-box hushpuppy mix, made following directions on box
1 bunch fresh leeks, washed and chopped into half moons
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh garlic
1 medium Vidalia onion, finely diced
2 cups heavy cream
1/2 pound fresh rock shrimp, cleaned and peeled
1 pound fresh Maine lobster meat, cut into 1/2-inch chunks
1/2 pound crawfish tail meat
Salt and pepper
1 green pepper, roughly chopped
1 medium Vidalia onion, roughly chopped
3 tablespoons chopped garlic
1/2 stalk celery, roughly chopped
2 tablespoons Creole seasoning
4 vine ripened tomatoes, roughly chopped
2 quarts chicken stock
2 each bay leaves
1 tablespoon dried oregano
1/2 bunch fresh cilantro, chopped
2 tablespoons chopped fresh thyme

Steps:

Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown. Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Set aside.
In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown. Add the heavy cream and turn to low and allow the cream to reduce by half. When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened. Season with salt and pepper, to taste, and keep warm.
Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add remaining ingredients and cook on low for 25 minutes. Remove from stove and puree the sauce as smooth as possible in a blender or food processor. Pass through a sieve or colander. Keep warm
Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes. Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies.