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Spicy Shrimp

  • 1 cup corn meal
  • 1 1/2 cups water
  • 1/3 cup fresh, seeded and chopped Florida jalapeno peppers
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • Seafood alternatives: rock shrimp, spiny lobster, scallops

Step One: Combine all ingredients except oil and mix well. (The batter will be thin). Add just enough oil in the skillet to cover the bottom and heat to medium-high.

Step Two: Spoon 3 tablespoons of cornmeal mixture in skillet. Cook until edges are browned, turn and cook until brown on the other side.

Step Three: Remove from skillet and drain on absorbent paper. Set aside and keep warm. Serve with seafood & garnish with shrimp sauce.

Yield: 8 cakes.

Pairs well with Livingston Cellars Red Rose.

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