Chef Keith West's Shrimp & Grits Hush Puppies - WSMV Channel 4

Chef Keith West's Shrimp & Grits Hush Puppies

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Chef Keith West's Shrimp and Grits Hush Puppies

(Puckett's Boat House)

4 C Water
2 C Heavy Cream
3 C Grits
1/2 pound Butter
1 T Salt
1 T White Pepper
1 TChipolte Purée
1/2 Pound Shrimp Chopped
1 T Green Onion (chopped)
11/2 C Whole Corn
1 C Diced Red Bell Pepper
1 T Chopped Parsley

Put first 2 ingredients in a sauce pan and bring to a boil. Stir in grits and simmer for 10 minutes. Slowly stir in the remaining ingredients. Once the shrimp turns pink, pour the mixture onto a pan to cool. Once mixture is cooled prepare to fry. You will need plain flour, a few beaten eggs and yellow cornmeal. Using a small spoon or scoop, roll the mixture into small hushpuppy size balls. Dip into the flour, egg wash and then the cornmeal. At this time you can place them into a 365 degree fryer or skillet with oil. The Hushpuppies will fry for about 2:30 minutes or until golden brown.

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