With the season of Lent upon us, I’ll bring you some meatless options on Friday’s until Easter. Today I bring you a nice little Cajun treat. It’s a hushpuppy wrapped shrimp. I highly recommend splurging for the large size shrimp for this one. I also think it’s a little heavy so I might have to use combination of other hush puppy recipes that I like. I fried mine over the Blackstone I have, but you could also air fry them at 375 degrees F. for 15-17 minutes depending on the size shrimp you use. Here’s what they look if you air fry them.
Shrimp Stuffed Hush Puppies
(Adapted from Food with Bear Hands)
8 Large Shrimp
2 Tbsp Old Bay
1/2 Cup Flour
1 1/2 Cup Corn Meal
2 Tsp Baking Powder
1/3 Cup Chopped Green Onions
1/4 Cup Chopped Red Bell Pepper
1 Egg
3/4 Cup Milk
1 Tbsp Paprika
1 Tbsp Sriracha
Salt
Pepper
1/2 Cup Mayo
1/3 Cup Thai Sweet Chili Sauce
1 Tbsp Sriracha
1/2 Lemon
For the Shrimp Stuffed Hush Puppies:
Clean and devein shrimp and season with Old Bay and set to the side
In a Bowl add Flour, Corn Meal, Baking Powder, Salt, Pepper, Green Onions, Bell Pepper, Egg, Paprika, Sriracha, and mix ingredients until well combined
Wrap the Mixture around your seasoned shrimp making a ball about a little smaller then a golf ball
(Important) Set fry oil to 325 degrees if you have it higher in heat you will have it golden brown but the shrimp will not be cooked. Having it set to 325 let me have a golden brown hush puppy making sure the shrimp was cooked. Done if the center is 145 degrees
For the Bang Bang Sauce:
In a bowl add Mayo, Melinda’s Thai Sweet Chili Sauce, Melinda’s Sriracha, Mayo, Lemon Juice, and mix until well combined.
