Hush-puppies Stuffed W/ Shrimp Provencale

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

The Vinaigrette

1/8 cup red wine vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

Salt and freshly ground pepper, to taste

1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used)

Shrimp Provencale Stuffing:

12 large shrimp, raw

2 tablespoons unsalted butter

1/2 cup finely diced red peppers

1/2 cup finely diced carrots

1/2 cup finely diced bulb fennel

1/2 cup finely diced celery

1 large clove minced garlic

1/4 cup finely chopped shallots

1/2 teaspoon tomato paste

1 tablespoon dry vermouth (Pernot may be substituted)

1 cup cream

1 tablespoon finely chopped parsley

Salt and freshly ground pepper to taste

The Hushpuppies:

2 cups self-rising white cornmeal

4 teaspoons flour

1/2 cup diced onion

1 tablespoon chopped basil

1 egg, beaten

2/3 cup milk

6 cups peanut oil for frying

For the salad:

18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed

1/2 cup finely chopped chervil

Directions

In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.

Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.

In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.

Yield: 6 servings




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