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.
