Shrimp-and-Okra Hush Puppies

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Oxmoor House
Hands-on Time:
25 Mins
Total Time:
30 Mins
Yield:
Makes 8 servings (about 2 1/2 dozen)
July 2008
RECIPE BY Southern Living

Creole seasoning, okra, and shrimp add a delightful Southern taste and texture to these addictive cornbread bites.

Ingredients

  • 1 cup self-rising yellow cornmeal mix
  • 1/2 cup self-rising flour
  • 1 cup medium-size raw shrimp, chopped
  • 1 teaspoon Creole seasoning
  • 1/2 cup frozen diced onion, red and green bell pepper, and celery, thawed*
  • 1/2 cup frozen cut okra, thawed and chopped
  • 1 large egg, lightly beaten
  • 3/4 cup beer
  • Canola oil

How to Make It

Step 1

Stir together cornmeal mix and flour in large bowl until combined.

Step 2

Sprinkle shrimp with Creole seasoning. Add shrimp, onion mixture, and okra to cornmeal mixture. Stir in egg and beer just until moistened. Let stand 5 to 7 minutes.

Step 3

Pour oil to depth of 4 inches into a Dutch oven; heat to 350°. Drop batter by level tablespoonfuls into hot oil, and fry, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.

Step 4

Note: Keep fried hush puppies warm in a 225° oven for up to 15 minutes. For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery.

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