Help in planning a Down-East lobster dinner menu

Joined Jan 8, 2010
Shrimp Hushpuppies: (This was originally a Neely FNTV recipe)

1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon salt
1/2 teaspoon cayenne pepper (I use more & I also add 1 teaspoon Old Bay)
1/2 teaspoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
1/2 pound cooked shrimp, cleaned and tails removed, chopped (I use 3/4 pound)
1 cup buttermilk
1 egg, beaten
1/4 cup cheddar cheese, grated
Peanut oil, for frying

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. I use a 1" mini scooper that I spray with non stick spray.

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.

Recipe makes about 20 to 22 hushpuppies (1" diameter hushpuppies for me) using the mini scooper. I also have made the batter ahead of time and kept chilled in an air tight container.:thumb:
Joined Dec 23, 2000

Thanks very much for the recipe.

I'm not usually much a fan of the Neeleys, but this one reads pretty well indeed.

I'll give it a try before we get down to the wire. :thumb:
Joined Dec 23, 2000
Great suggestions so far, and much appreciated.

Seems like I'm short of appetizers. Not sure about the clam strips (which are very New England, as well as West Coast) as appetizer - maybe more of a side.

The chowder's probably more of a first course than an app.

Keep 'em coming, please!

Mike :thumb:

Yeah, I know it's hard to do fried clam strips if you're steaming everything, but this is a dinner out of a commercial kitchen, not a beach party feed! :lol:

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