Best Rock Shrimp Hushpuppies Recipes

SHRIMP HUSHPUPPIES RECIPE - (4.4/5)

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!

SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP

Steps:

• Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
• Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
• *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.

MOM'S CAJUN HUSH PUPPIES

Steps:

• Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.