Shrimp Hush Puppies with Spicy Chile–Dijon Sauce | James Beard Foundation
Guillermo Tellez uses this basic recipe for many types of hush puppies and fritters. This version features shrimp, but he also recommends using corn.
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Cooking tools:
- Deep-fry thermometer
- Pot
- Stove
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Serving bowl
Ingredients
- 1 cup yellow or white cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 15 shrimp, peeled, deveined, and chopped
- 1/2 cup milk
- Canola or vegetable oil for frying
- 1/2 cup chile sauce (such as Frank’s brand)
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons rice vinegar
- 1 1/8 teaspoon chile–garlic paste (such as Huy Fong brand)
- Salt
- pepper
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