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Ingredients

• The Vinaigrette
• 1/8 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground pepper, to taste
• 1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used)

Shrimp Provencale Stuffing:

• 12 large shrimp, raw
• 2 tablespoons unsalted butter
• 1/2 cup finely diced red peppers
• 1/2 cup finely diced carrots
• 1/2 cup finely diced bulb fennel
• 1/2 cup finely diced celery
• 1 large clove minced garlic
• 1/4 cup finely chopped shallots
• 1/2 teaspoon tomato paste
• 1 tablespoon dry vermouth (Pernot may be substituted)
• 1 cup cream
• 1 tablespoon finely chopped parsley
• Salt and freshly ground pepper to taste
• The Hushpuppies
• 2 cups self-rising white cornmeal
• 4 teaspoons flour
• 1/2 cup diced onion
• 1 tablespoon chopped basil
• 1 egg, beaten
• 2/3 cup milk
• 6 cups peanut oil for frying
• For the salad
• 18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed
• 1/2 cup finely chopped chervil

Description

Food Network Invites You To Try This Hushpuppies Stuffed With Shrimp Provencale Recipe.

Food Network