Many of you have had the pleasure of eating collards at our house and you loved them! We always cook the collards outside, of course! Since this is a favorite recipe and it is that time of year, I thought I would share the big secret with you!
Stop boiling your collards!
This is one of many favorites from this Biltmore® book, I've shared with you before! Everyone should have this cookbook! It is wonderful!
Jalapeno and Shrimp
1/4 cup minced onion
1/4 pound raw shrimp, shelled, deveined
1 whole jalapeno, seeded and minced
1 teaspoon chopped fresh parsley
2 teaspoons vegetable oil
2 cups white cornmeal
1 tablespoon all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
1 egg, lightly beaten
1 tablespoon melted bacon drippings
oil, sufficient for deep frying
Saute onion, shrimp, jalapeno and parsley in 2 teaspoons oil, 1 to 2 minutes. Set aside. Mix together cornmeal, flour, baking powder and salt. Bring 1 1/2 cups water to roiling boil. Take pan off heat. Pour in cornmeal mixture, beat well. Cool 2 to 3 minutes. Add sauteed ingredients, egg, bacon grease, beating well after each addition. Completed dough should be fairly dry but not cohesive. Cool. Fill pan with 3 to 4 inches of oil. Bring to 375F. Drop full teaspoons of dough into hot oil and fry about 1 minute until golden brown and cooked through. Recipe Secrets!
Enjoy your Day, Carolina Style!
Jen Jen
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Enjoy your Day, Carolina Style!
Jen Jen