Rock Shrimp Hush Puppies With Scallion-Garlic Aioli

Yield: 12-14

ROCK SHRIMP HUSH PUPPIES

About 6 cups vegetable oil for frying

• 2 C CORN MEAL
• 2 ½ C AP FLOUR
• 4 T SALT
• 2 T BAKING POWDER
• 1 T CAYENNE
• 1 T CHOPPED THYME
• 5 LB FRESH FLORIDA ROCK SHRIMP
• 2 C MILK
• 4 EGGS
• ¼ LB BUTTER, MELTED
• 5 CLOVES GARLIC, MICROPLANED
• 1 QT CORN
• 1 PT JALAPENO

Directions

1. Preheat oven to 200°F.
2. Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. Whisk together dry and wet ingredients. Stir in rock shrimp.
3. Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
4. Serve hush puppies with scallion-garlic aioli.

SCALLION-GARLIC AIOLI

• 5 BUNCHES SCALLIONS, CHARRED
• 6 CLOVES GARLIC
• 1 CUP LEMON JUICE
• 1 T DIJON MUSTARD
• 3 T WHITE WINE VINEGAR
• 1 ½ C WATER
• 1 ½ Q CANOLA OIL
• SALT & EVO TO FINISH/TASTE

Place egg yolks in food processor.  emulsify oil in a steady stream.  add other ingriednets.  season.