Hushpuppies Stuffed with Shrimp Provencale Recipe

Name: Hushpuppies Stuffed with Shrimp Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 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

Servings: persons

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)
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

1
In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper.
2
Stir with a whisk until well combined, then add beet puree.
3
Shell and devein shrimp.
4
Slice them on an angle into 4 pieces.
5
In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned.
6
Add shrimp and cook 3 minutes, turning them lightly until they are just opaque.
7
Add the vermouth, cream and tomato paste, then simmer for 4 more minutes.
8
Season to taste with salt and pepper and add parsley.
9
Set aside.
10
In a mixing bowl, combine the 6 ingredients, blending well.
11
In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer.
12
Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls.
13
Carefully place 2 or 3 at a time into the oil.
14
Fry until golden brown, about 2 or 3 minutes.
15
Place on paper towel to drain.
16
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.
17
Set aside in warm place.
18
Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them.
19
Warm the shrimp mixture.
20
Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces.
21
Fill with warm shrimp mixture and sprinkle with chervil.
22
Serve immediately.

3056

kcal

Calories

224

Fat

119

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: The Vinaigrette, 1/8 cup red wine vinegar, 1 teaspoon Dijon mustard, 1/4 cup olive oil, and more.

Yes, Hushpuppies Stuffed with Shrimp Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hushpuppies Stuffed with Shrimp Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions