Shrimp Hush Puppies with a Cajun Remoulade Sauce

Shrimp Hush Puppies with a Cajun Remoulade Remoulade Sauce ½ Cup Mayonnaise ½ Cup Sour Cream 1 Tbsp Spicy Brown Mustard 2 Tbsp Dijon Mustard 1 Tbsp Honey 2 tsp Hot Sauce 2 tsp Old Bay Seasoning Shrimp Hush Puppies 1 lb Shrimp (Peeled, Deveined, and Roughly Chopped 1 1/2 Tbsp Old Bay 1 Tbsp Olive Oil 1 Tbsp Butter 2 Garlic Cloves, Minced 3 Stalks Celery, Chopped 1 Shallot or Small White Onion, Diced 5 Green Onions, Chopped 1 Lemon, Sliced 1 Cup Cornmeal ¾ Cups All-Purpose Flour 1 tsp Salt ½ tsp Pepper 1 tsp Smoked Paprika and Onion Powder ½ tsp Baking Soda and Baking Powder 1 Cup Milk 1 Egg, Room temperature Frying Oil 1. Make your remoulade sauce and let it sit in the fridge for 1 hour. 2. Add shrimp to a small bowl. Add olive oil and 1 Tbsp of old bay. Mix well. 3. In a large pan over medium heat, add butter and sauté celery and onions for 2-3 minutes. Season with a dash of salt and pepper. Add in Shrimp and cook till pink. At the last-minute toss in garlic and cook for another 30 seconds. Turn heat off and set it aside. 4. In a large pot start warming up your oil to 350 degrees. 5. In a large bowl, add cornmeal, flour, salt, pepper, paprika, onion powder, ½ Tbsp old bay, baking soda, and baking powder. Mix. Add in egg and milk. Mix till it is almost together, then fold in your shrimp and half of the green onion. Finish mixing everything together. 6. Drop 2 Tbsp size scoops into the hot oil. Cook for 3-5 minutes. Hush puppies should be golden brown and done in the middle. Squeeze a lemon over the hushpuppies and top with extra green onion. Dip into the remoulade sauce and enjoy!