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

©
Published:




Latest Reviews

"Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and..." - michelle krz

"I am on a NO SALT diabetic diet. Is there other ways I can make this with NO SALT???" - lpless51

"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie

"See how easy it is to make crepes. You'll need just 6 common ingredients for these French-style..." - kelly

"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." - colleen b. smith

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

Happy cooking...