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Hushpuppies Stuffed With Shrimp Provencale Recipe - Cooking Index

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Hushpuppies Stuffed With Shrimp Provencale

Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

  The Vinaigrette
1/8 cup 29mlRed wine vinegar
1 teaspoon 5mlDijon mustard
1/4 cup 59mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2   Cooked beet - cooled, and
  Pureed in blender (1/2 canned whole
  Beet may be used)
  Shrimp Provencale Stuffing
12   Raw shrimp (large)
2 tablespoons 30mlUnsalted butter
1/2 cup 73g / 2.6ozFinely-diced red peppers
1/2 cup 55g / 1.9ozFinely-diced carrots
1/2 cup 73g / 2.6ozFinely-diced fennel bulb
1/2 cup 55g / 1.9ozFinely-diced celery
1 cup 93g / 3.3ozGarlic clove - minced (large)
1/4 cup 36g / 1.3ozFinely-chopped shallots
1/2 teaspoon 2.5mlTomato paste
1 tablespoon 15mlDry vermouth (Pernot may be substituted)
1 cup 237mlCream
1 tablespoon 15mlFinely-chopped parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
  The Hushpuppies
2 cups 125g / 4.4ozSelf-rising white cornmeal
4 teaspoons 20mlFlour
1/2 cup 31g / 1.1ozDiced onion
1 tablespoon 15mlChopped basil
1   Egg - beaten
2/3 cup 157mlMilk
6 cups 1422mlPeanut oil - for frying
  The Salad
18   Red oak leaf lettuce leaves - washed
18   Yellow chicory leaves - washed
18   Belgian endive leaves - washed
1/2 cup 73g / 2.6ozFinely-chopped chervil

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9582) - from the TV FOOD - NETWORK

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