Rosie Makes Shrimp Puppies.

 

 I'm taking the classic dish of shrimp and grits 

in a different direction and to another level -

I'm making shrimp puppies.

That's old-fashioned hushpuppies with a twist -

the twist being shrimp and grits.

 

And I'm serving these puppies 

with a good ol' rémoulade sauce.

Here's how:

First, let's prepare the shrimp.

Peel and de-tract 8 ounces of shrimp. 

Yes.  I say de-tract, not de-vein.

That's not a vein running down the back.

It's the digestive tract.

Toss the shrimp with 2 tsp. Old Bay seasoning.

Heat a tablespoon of oil in a skillet over medium-high

and throw in the shrimp.

Sauté until nearly cooked through.

Turn shrimp out onto a plate and let cool.

Now, prepare the puppy fixin's.

 

Top left:

Whisk together:

1 1/4 cups flour

1 cup grits

1 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

1 tsp sugar

1/2 tsp Old Bay seasoning

1/2 tsp granulated garlic

Top right:

1 cup buttermilk

1 egg

1/4 cup minced onion

1/4 cup minced bell pepper

1/4 cup chopped parsley

Pour buttermilk mixture into dry ingredients,

stirring until just combined.

Stir in shrimp.

Cover and chill batter for 15 minutes.

Form batter into small balls -

about 1 1/2 - 2 TB each.

Fry in batches, a few balls at a time, in 350° oil

until golden brown.

About 4-5 minutes.

Be sure to let oil come back up to temperature

before proceeding with next batch.

Drain on paper towels.

Serve with rémoulade.

Rémoulade

1/2 cup mayonnaise

1 TB minced sweet bell pepper

2 TB sliced scallions

2 TB chopped parsley

1 TB coarse grained mustard

1 TB lemon juice

1 garlic clove, minced

1 TB sweet relish

kosher salt and black pepper, to taste 

Combine all ingredients and sprinkle

cayenne pepper over top.

Cover and refrigerate until serving.

Enjoy!