Spicy Hush Puppies with Shrimp,Jalapenos and Chipotle Sour Cream

April 25, 2012
4 Ratings
Photo by
  • Makes about 20
Author Notes

I am such a sucker for hushpuppies! —LeBec Fin

What You'll Need
  • 1/2 cup minced onion ( or shallot)
  • 2-3 large jalapenos, frozen*, or less of fresh,seeded and minced
  • ¼ cups minced scallion, green and white parts
  • 2 tablespoons hot melted bacon fat
  • 1 teaspoon minced garlic
  • 1/4-1/2 pounds shrimp,frozen, shell-on; defrosted, shelled and chopped
  • 2 cups cornmeal, Indian Head or stoneground fine cornmeal,
  • 6 tablespoons Powdered buttermilk
  • 1 tablespoon AP flour
  • 1 teaspoon Baking powder
  • 2 teaspoons kosher salt or smoked salt
  • 1 1/2 cups boiling water
  • 2 tablespoons hot melted bacon fat
  • 1 large egg, lightly beaten
  • Cayenne to taste
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Vivian Henoch
    Vivian Henoch
  • Devangi Raval
    Devangi Raval
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.

4 Reviews

BoulderGalinTokyo June 4, 2013
These were excellent--Crispy on the outside, delicious! I only had powered milk so I added a few drops of lemon juice, didn't know if the sour taste was needed. I used pickled jalapenos, the larger amount of 3- can't wait for fresh. I served with a Shrimp Boil so I didn't make the sauces, will try them next time.
BoulderGalinTokyo April 27, 2012
Hush Puppies WONDERFUL, Its the beginning of Golden Week here--5 days of vacation, these are going to be a priority.
Vivian H. April 25, 2012 win! Southern cookin... To die for, literally! These look and sound just great, worth the Lipitor.
Devangi R. April 25, 2012
I am feeling so hungry, looking at your pictures..