Shrimp and Okra Hushpuppies

Ease of Preparation: Medium.

Yield:   4 servings.

Spicy Honey Dipping Sauce

Ingredients:

1/3 cup (80ml) honey

3 tablespoons (45ml) buttermilk

2 tablespoons (30ml) Sriracha

1 teaspoon (5ml) cayenne

Method:

In a medium bowl, whisk together honey, buttermilk, Sriracha, and cayenne until smooth.

Reserve Spicy Honey Dipping Sauce for plating.

Shrimp & Okra Hush Puppies

Ingredients:

1 ½ cup (360ml) instant oatmeal

¼ cup (60ml) white onion, finely chopped

¼ cup (60ml) red bell pepper, finely chopped

¼ cup (60ml) celery, finely chopped

1 cup (240ml) raw shrimp, roughly chopped (size 31-40, peeled and deveined)

1 tablespoon (15ml) Creole seasoning

1 cup (240ml) chopped okra, cut into small rings

1 large egg, lightly beaten

¾ cup (180ml) light-flavoured beer

Canola oil, for frying

Salt and pepper

Method:

Transfer instant oatmeal to a food processor and blend into a fine powder.

Scrape oatmeal into a mixing bowl and stir in onions, peppers, celery, shrimp, Creole seasoning, and okra.

Once ingredients are well mixed, stir in the eggs and beer until incorporated.

Season with salt and pepper and mix well.

To cook the hushpuppies, heat 2 inches of oil in a large skillet over medium-high heat to 350 degrees Fahrenheit.

Using a medium ice cream scoop, scoop batter into the oil, leaving at least 1 inch of space between hushpuppies.

Fry hushpuppies until lightly browned.

Repeat with remaining batter.

Using a spider strainer, remove hushpuppies from the hot oil and set aside to drain on a paper towel-lined plate.

Serve hushpuppies warm, with Spicy Honey Dipping Sauce on the side.