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Shrimp Stuffed Hush Puppies

Shrimp Stuffed Hush Puppies
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Shrimp Stuffed Hush Puppies are a delicious Southern-inspired dish featuring crispy golden cornmeal batter stuffed with seasoned, juicy shrimp. Perfect as a snack, appetizer, or side, these golden bites offer a crunchy exterior with a flavorful seafood center, delivering an irresistible combination of texture and taste that’s easy to prepare and sure to impress.

Ingredients

Scale

Batter Ingredients

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup chopped onions
  • 1/4 cup chopped scallions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)

Shrimp Filling

  • 1 cup fresh shrimp, cleaned and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare the shrimp filling: Clean and finely chop fresh shrimp, then season with salt, black pepper, garlic powder, and a pinch of cayenne pepper. Set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour (or gluten-free flour), baking powder, salt, black pepper, garlic powder, and cayenne pepper until evenly combined.
  3. Combine wet ingredients: In a separate bowl, beat the egg and whisk in the buttermilk, chopped onions, and scallions. Pour the wet mixture into the dry ingredients, stirring just until combined without overmixing to keep the batter slightly lumpy.
  4. Form the stuffed hush puppies: Take about one tablespoon of batter and flatten it in your hand. Place a small spoonful of the seasoned shrimp filling in the center, then cover with another dollop of batter. Seal the edges to form a ball completely enclosing the shrimp.
  5. Fry to golden perfection: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully drop the hush puppies in batches into the hot oil. Fry for about 3-4 minutes per batch until they turn golden brown and crispy on the outside.
  6. Drain and serve: Remove hush puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauces.

Notes

  • Maintain frying oil temperature between 350°F and 360°F to achieve crispy exterior without overcooking shrimp.
  • Do not overmix the batter; keep it slightly lumpy for better texture.
  • Fresh shrimp provide a sweeter and juicier filling than frozen varieties.
  • Drain hush puppies on paper towels to keep them from becoming greasy.
  • Test fry a small batch first to adjust seasoning and cooking time if needed.

Nutrition

Keywords: shrimp hush puppies, southern appetizers, fried shrimp balls, seafood snacks, crispy hush puppies

Find it online: https://withnora.com/shrimp-stuffed-hush-puppies/