large jalapenos, frozen*, or less of fresh,seeded and minced
minced scallion, green and white parts
hot melted bacon fat
shrimp,frozen, shell-on; defrosted, shelled and chopped
cornmeal, Indian Head or stoneground fine cornmeal,
kosher salt or smoked salt
1 1/2 cups
hot melted bacon fat
large egg, lightly beaten
Cayenne to taste
In This Recipe
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.
My 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, cardamom, and GARLIC! 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 review it 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.