We were so pleased with our first offical Big Little Shrimp user submitted recipe contest. This lovely dish was the winner, brought to us by one of our favorite fans Renee Dennis Simmons. We hope you will all enjoy, and thank you to our friends and family for being such creative culinary cooks! Enjoy! - Capt. Denis
• 2 boxes Wild Shrimpetizers®
• 1 cup cornmeal
• 1 cup self rising flour
• 1 tablespoon sugar • 1 tablespoon paprika • 1/2 tablespoon garlic powder • 1/2 tablespoon onion powder • 1/2 cup chopped onions • 1 large egg • Oil of choice for frying • Milk for binding. • Dry packet of Capt Denis' Remoulade Sauce
FOR THE PIMENTO CHEESE
• 2 cups shredded cheddar cheese • 8oz softened cream cheese • 1/2 cup bacon bits • 4oz. Jar of chopped pimento
WILD SHRIMPETIZER® PREPARATION
Pre-heat oven to 425°F. Lightly coat, or spray oil/butter on a cookie sheet and add frozen Wild Shrimpetizers® Set a timer and bake for 15 minutes. They should be a golden brown and cooked all the way through. If not, cook for 2 more minutes. Set aside to cool, then chop one dozen of the Wild Shrimpetizers® into smaller pieces.
CAPT. DENIS' REMOULADE SAUCE PREPARATION (FROM DRY MIX)
• 2 1/2 tsp of dry mix • 1 tbs. Water • 1/2 cup mayonnaise.
Mix dry ingredients thoroughly, then add, egg, corn and milk. Drop in hot oil until golden brown. Once cooked set aside to cool. Scoop the inside of hush puppies out. (A melon baller works great!) Set aside the scooped out hushpuppy insides for later. In a bowl mix the chopped Wild Shrimpetizers®, pimento cheese and hushpuppy scoopings together. Then stuff into the hushpuppies. Top each one with a remaining Wild Shrimpetizer® Drizzle with any remaining remoulade sauce, and Enjoy!