Hushpuppies Stuffed With Shrimp Provencale

Recipe Ingredients

		The Vinaigrette
1/8 cup	29ml	Red wine vinegar
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Olive 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	30ml	Unsalted butter
1/2 cup	73g / 2.6oz	Finely-diced red peppers
1/2 cup	55g / 1.9oz	Finely-diced carrots
1/2 cup	73g / 2.6oz	Finely-diced fennel bulb
1/2 cup	55g / 1.9oz	Finely-diced celery
1 cup	93g / 3.3oz	Garlic clove - minced (large)
1/4 cup	36g / 1.3oz	Finely-chopped shallots
1/2 teaspoon	2.5ml	Tomato paste
1 tablespoon	15ml	Dry vermouth (Pernot may be substituted)
1 cup	237ml	Cream
1 tablespoon	15ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		The Hushpuppies
2 cups	125g / 4.4oz	Self-rising white cornmeal
4 teaspoons	20ml	Flour
1/2 cup	31g / 1.1oz	Diced onion
1 tablespoon	15ml	Chopped basil
1		Egg - beaten
2/3 cup	157ml	Milk
6 cups	1422ml	Peanut 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 / 2.6oz	Finely-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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