SHRIMP HUSHPUPPIES WITH VIDALIA ONION DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
- Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
- *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
- Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
- Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.
VIDALIA HEAVEN
Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!
Provided by Kate
Categories Side Dish Vegetables
Time 1h4m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
- Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 11.8 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 7.4 g, Sodium 949.1 mg, Sugar 5.7 g
SEAFOOD STUFFED VIDALIA ONIONS
A great side dish to serve at your next fishfry, this is also elegant enough for a dinner party. You can use pre-cooked flounder or cod if you desire or if you have an allergy to shellfish. Just use a fork to flake, seperating the meat. This is a spin-off variation of our wonderful Recipe #329528. :)
Provided by 2Bleu
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.
- MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
- Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
- ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.
Nutrition Facts : Calories 123.9, Fat 4, SaturatedFat 1.3, Cholesterol 32.5, Sodium 427.9, Carbohydrate 14.7, Fiber 2.5, Sugar 5.8, Protein 7.7
STUFFED VIDALIA ONIONS
Vidalia onions create a lively side dish that everyone will love. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a small baking pan with foil.
- Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
- Reduce the oven temperature to 350°F.
- Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
- Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
- Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
- Bake for 20 minute, or until golden.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 7 g, TransFat 0 g
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