Sautee shallot through garlic in hot bacon fat over medium hot heat til translucent but not browned(3-5 minutes).
Add shrimp and saute a few minutes til just barely opaque.Cool and chop roughly.
Combine cornmeal through salt.
Pour boiling water over dry ingredients and stir well.Add hot bacon fat.Add egg.
Add more cornmeal if needed to get thick batter ( not runny.)
Taste; add salt and more jalapeno or cayenne to taste.
Heat canola oil to 375 degrees. Using 2 soupspoons or tablespoons, scoop
about ¼ c. of batter. Holding it above the oil, scoop it out quickly into the oil w/ second spoon. Repeat to fill pan, leaving some space between hushpuppies.Do not crowd them.
Fry 4-5 minutes til medium brown, drain on double paper towels over newspapers . Salt generously. Keep warm .
Serve w/ soft unsalted butter and/or Chipotle Sour Cream
Chipotle Sour Cream:
3/4 cup Sour cream (no liquid), 1/4 Plain Yoghurt (not 'No Fat'), 2+ teaspoons pureed Chipotles in Adobo (without seeds;San Marcos brand recommended, not La Morena which needs seeding -ugh); 2 teaspoons frozen Orange Juice concentrate; 1/4- 1/2 teaspoon minced garlic; 1 teaspoon lemon juice;
pinch of kosher salt.
Combine all in a bowl. Refrigerate at least a few hours for flavors to blend.
Note: * Wrapped in plastic, jalapenos stay potent in the freezer for years!
**These don’t do very well reheated, probably because they are almost 100% cornmeal.( Those lighter hushpuppies made with more flour- reheat fairly well.) Best served within an hour or 2 of frying.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.