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Shrimp Jalapeno Hush Puppies Recipe


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     Shrimp Jalapeno Hush Puppies

Category   Desserts - Breads
Sub Category   None
Servings   3-5

1 cup All-purpose flour
1 cup Cornmeal
1/2 tablespoon baking powder
1 teaspoon salt
1 tablespoon garlic powder
2 tablespoons sugar
1/2 cup buttermilk
2 eggs
stick (4 tablespoons) unsalted butter, melted
3 tablespoon sour cream
3/4 cup shrimp(small ones or chop into little pieces)
1/3 cup shredded sharp cheddar cheese
3 tablespoon chopped or grated onion
1 jalepeno minced or (use green pepper 1 tablespoon chopped)
Oil, for frying

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking powder, sugar and salt. In another bowl whisk in, sour cream, milk, and lightly beaten eggs until well combined Add the dry ingredients with the wet ingredients until fully incorporated, then add the cheese, shrimps and grated onions, jalapeno until fully combined. Heat up a large skillet or cast iron with oil up to inch- medium-high heat (375) until hot but not smoking. Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil , resulting in a soggy hushpuppies) Using a slotted spoon, remove the hush puppies and place them on paper towels. Serve warm

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