Shrimp & Grits Hushpuppies
No need to head to New Orleans when you can have your own jam session at home. These hushpuppies are a mash-up of the classic dish, shrimp & grits and good old-fashioned hushpuppies. The end result is incredible. You might ask, how does shrimp and grits get any better? Turn it into hushpuppies and fry them up, of course! But don’t forget the Rémoulade — this sauce kicks everything up a notch.
FOR THE RÉMOULADE:
Toss shrimp with 2 tsp. Old Bay. Heat 1 Tbsp. oil in a sauté pan over medium-high. Add shrimp and sauté until nearly cooked through, 2–3 minutes. Transfer shrimp to a plate to cool, then finely chop.
Whisk together flour, grits, baking powder, baking soda, salt, sugar, ½ tsp. Old Bay, Creole seasoning, and granulated garlic.
Whisk together buttermilk, egg, onion, bell pepper, and parsley in a separate bowl; pour into flour mixture, stirring just until combined, then stir in shrimp. Cover and chill batter 15 minutes.
Heat 1 inch of oil in a sauté pan over medium heat to 375°. Using a #40 scoop (1½ Tbsp.), scoop batter into oil, in batches (so as not to crowd the pan), and fry hushpuppies until deep golden brown, 4–5 minutes per batch, rotating occasionally. Transfer hushpuppies to a paper-towel-lined plate. Wait for oil to come back to temperature before frying remaining batter.
Stir together mayonnaise, bell pepper, scallions, parsley, mustard, lemon juice, and garlic; season with salt and pepper. Cover and chill rémoulade until ready to serve.
Per serving with remoulade
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 21mg 7%
Sodium 240mg 10%
Carbs 11g 3%
*Percent Daily Values are based on a 2,000 calorie diet.