Shrimp Stuffed Hushpuppies
Hushpuppies are Southern to the core and traditionally served with a fish fry or seafood platter. These are stuffed with their own seafood, big Gulf Coast shrimp, and make a great appetizer. The secret to moist, not crumbly hushpuppies is adding Blue Plate Mayo in the batter. That’s the good stuff!
Prep Time:
30 mins.
Cook Time:
4 mins.
Yield:
12 Hushpuppies
Ingredients
Hushpuppies
- 1½ cups cornmeal (not cornbread mix)
- 3/4 cup all-purpose flour
- 1 tablespoon Cajun or Creole seasoning
- 2 teaspoons baking powder
- 1 cup milk
- ¼ cup Blue Plate Mayonnaise
- ¼ cup green onions, chopped
- ¼ cup red bell peppers, finely minced
- 12 large shrimp, peeled and deveined with tails intact
- Vegetable oil, for frying
Spicy Mustard Sauce
- 1 cup Blue Plate Mayonnaise
- ¼ cup chili sauce
- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- ½ teaspoon Creole mustard
- ¼ teaspoon fine salt
- ¼ teaspoon cayenne pepper
Directions
- Combine cornmeal, flour, Cajun seasoning, and baking powder in a bowl and mix well. In a separate bowl, whisk together milk, mayonnaise, green onions and bell peppers. Combine the milk mixture with the dry ingredients and mix well.
- Scoop about 3 tablespoons of the mixture in a ball, just about the size of a golf ball. Make an indentation in the dough with your finger and place the shrimp in the center of each ball, leaving the tail exposed.
- In a Dutch oven, add the vegetable oil to about 2 to 3 inches deep and heat the oil to 325℉. Preheat the oven to 250℉. Fit a baking sheet with a wire rack.
- Carefully drop the hush puppies in hot oil in batches of about 3. Do not overcrowd the pot. Cook, while gently turning, until golden brown and cooked through, about 3 to 4 minutes per side. The internal temperature of the shrimp should be 145℉.
- Transfer the hushpuppies to the baking sheet fitted with the rack. Repeat with the remaining batter. Keep the cooked hushpuppies warm in the oven.
- Make the sauce: Combine the mayonnaise, chili sauce, hot sauce, Worcestershire, garlic, lemon juice, mustard, salt and cayenne pepper in a medium bowl and whisk well.
- Serve the hushpuppies with the sauce on the side, for dipping.
