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Shrimp Hush Puppies with Spicy Remoulade


  • Author: MealHack.com
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
Scale

Ingredients

For the Hushpuppies

  • ½ lb shrimp, peeled, deveined, chopped
  • 1 cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon cayenne
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • ¼ cup poblano pepper, finely diced
  • ¼ yellow onion, finely diced
  • ½ cup corn kernels
  • Oil for frying

For the remoulade

  • 1 cup mayonnaise
  • ¼ cup brown mustard
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish
  • 2 scallions, finely chopped
  • ¼ teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Dash of Tabasco

Instructions

For the Hushpuppies

  1. In a large mixing bowl whisk together corn meal, flour, baking powder, sugar, spices, and salt.
  2. In another large bowl whisk together egg, buttermilk, poblano, onion, corn, and shrimp.
  3. Stir wet ingredients into dry until just combined. Batter will be loose.
  4. Heat oil in a deep pan over medium heat, 375 degrees F.
  5. Spoon by the teaspoonful into hot oil and fry until golden brown and crispy, about 3 minutes per side.
  6. Remove to paper towels to drain, and serve with remoulade.

For the Remoulade

  1. Whisk together all ingredients and adjust seasoning to taste.

Nutrition

  • Serving Size: 4
  • Calories: 746
  • Sugar: 8
  • Sodium: 1480
  • Fat: 50
  • Saturated Fat: 8
  • Unsaturated Fat: 40
  • Trans Fat: 0
  • Carbohydrates: 52
  • Protein: 22
  • Cholesterol: 193