Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal

3/4 cup finely chopped onion

1 large jalapeño, chopped fine

2 cups buttermilk

kosher salt

8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Shrimp Creole

Ingredients
1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.
4. Makes 4 servings

Source: Better Homes & Gardens