Hushpuppies Stuffed with Shrimp Provencale
- Yield: 6 servings
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
The Vinaigrette
1/8 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used)
Shrimp Provencale Stuffing:
12 large shrimp, raw
2 tablespoons unsalted butter
1/2 cup finely diced red peppers
1/2 cup finely diced carrots
1/2 cup finely diced bulb fennel
1/2 cup finely diced celery
1 large clove minced garlic
1/4 cup finely chopped shallots
1/2 teaspoon tomato paste
1 tablespoon dry vermouth (Pernot may be substituted)
1 cup cream
1 tablespoon finely chopped parsley
Salt and freshly ground pepper to taste
The Hushpuppies
2 cups self-rising white cornmeal
4 teaspoons flour
1/2 cup diced onion
1 tablespoon chopped basil
1 egg, beaten
2/3 cup milk
6 cups peanut oil for frying
For the salad
18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed
1/2 cup finely chopped chervil
Directions
- In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
- Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
- In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.