Hush-puppies Stuffed W/ Shrimp Provencale

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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Latest Reviews

"Stop right here, and NEVER make another spaghetti sauce recipe. I love to cook and have tried a lot of them-this is by far the best! I tried the recipe 3 ways because I had a lot of garden tomatoes to use and it's the end of the 2018 growing season. See below for tips you might want to use on this ... " - krissers

"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody

"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.

"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac

"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer

"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo

Happy cooking...