Hushpuppies Stuffed With Shrimp Provencale Recipes

ROCK SHRIMP HUSHPUPPIES

Steps:

• Dry mix: Combine all of the above in a bowl.
• Wet mix: Whisk all of the above ingredients. Add to dry mix and let rest in refrigerator for 15 minutes. Then spoon into 350 degree peanut oil and fry until puffed and golden.

MOZZARELLA-STUFFED HUSH PUPPIES RECIPE

Steps:

• In a medium bowl, whisk together the cornmeal, baking powder, jalapeños, salt and pepper. Stir in the milk and eggs, and mix until a thick batter forms (the mixture will resemble wet sand). Scoop up a small amount of batter with your hand and form into a ball. Push a cube of mozzarella into the center and form the batter around it, enclosing the cheese completely. Repeat with the remaining batter and cheese until all of the hush puppies have been formed. Heat a 2-inch depth of oil in a high-sided heavy pan until it registers 365°F on a deep-frying thermometer. Add the hush puppies in batches, 3 to 4 at a time, and cook, turning frequently with tongs, until evenly golden brown, for approximately 4 minutes. Transfer to a paper towel-lined plate, and let drain. Repeat with the remaining hush puppies, letting the oil temperature recover between each batch. Season with salt and serve warm.

EASY STUFFED SHRIMP

Steps:

• Heat oven to 400°F.
• Toss shrimp with 2 Tbsp. dressing in medium bowl. Refrigerate 10 min. Meanwhile, mix remaining dressing with remaining ingredients.
• Remove shrimp from dressing; discard dressing. Partially split each shrimp lengthwise by making long cut along underside of shrimp, being careful to not cut all the way through shrimp. Open shrimp slightly; place, cut sides up, in shallow baking dish. Top with crumb mixture.
• Bake 7 to 8 min. or until shrimp turn pink.

PROVENCAL SHRIMP SAUTE

Steps:

• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 1/2 minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.

AMAZING SHRIMP STUFFED MUSHROOMS

Steps:

• Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
• While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
• Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.

HUSH PUPPY FRIED SHRIMP

Steps:

• Peel and devein shrimp and pat dry with paper towels.
• Heat 1 inch of oil in a Dutch oven to 375 degrees.
• Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
• Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.

BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
• Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
• In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
• In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
• Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
• Preheat a pot of oil to 350˚F (180˚C).
• Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
• Add the hush puppies to the oil and fry until golden brown on all sides.
• Transfer to a wire rack or paper towel lined-plate to drain.
• Serve immediately.
• Enjoy!

SHRIMP HUSHPUPPIES RECIPE - (4.4/5)

Steps:

• Cut shrimp into small pieces. Season with salt and pepper and set aside so the flavor can seep in. Meanwhile, whisk together the cornmeal, flour, 1 teaspoon salt, cayenne, paprika. Add milk and egg and stir. Add onions, celery, chives, and shrimp and stir with a wooden spoon. The batter should be thick. Preheat oil to 350°F. When the oil is ready, use a mini cookie scooper to scoop some of the batter and carefully lower into the hot oil. Cook 3 to 5 minutes or until golden brown, then place on a plate lined with paper towels to absorb excess oil. When ready, eat!

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.