2 cups self-rising white cornmeal
1 cup self-rising flour
1 whole egg, slightly beaten
½ bunch green onions, thinly sliced
¼ cup celery, minced
¼ cup parsley, minced
½ cup shoe peg corn
1 lb. fresh peeled shrimp, rough chopped
2 tsp. Frank Davis Seafood Seasoning
4-6 Tbsp. sweet cream butter
Buttermilk for making batter
½ tsp. red pepper flakes
64 oz. peanut oil for frying
1 can chicken broth
1 can cream of shrimp soup
½ stick butter
½ tsp. garlic, minced
½ cup parsley, minced
1 head shredded lettuce
1 large red bell pepper, diced
3 medium Creole tomatoes, seeded and diced
1 cup Asiago cheese, shredded
First, take a large mixing bowl and combine the cornmeal and the flour until they are thoroughly blended.
Then completely fold in the green onions, the beaten egg, the minced parsley, and the shoe peg corn.
At this point, cover the bowl with either a dinner plate or a 12-inch pizza pan and set the bonbon mixture aside until you sauté the shrimp.
To do that, heat the 6 tablespoons of butter to sizzling in a heavy 12-inch non-stick skillet.
Then while the butter is coming up to heat, liberally sprinkle the diced shrimp with exactly half of the Frank Davis Seafood Seasoning.
When you're ready to sauté, drop the shrimp chunks into the skillet a few handfuls at a time-do not overcrowd them or they'll sweat out all their natural juices, turn rubbery, and won't turn brown and toasty.
As they become perfectly sautéed, remove them from the skillet and transfer them to the bowl with the bonbon mixture.
Now begin stirring in the buttermilk until the mixture is just thick enough to hold its shape on a teaspoon. You don't want it runny-but you don't want a pie dough, either. If you can heap it up on a teaspoon…it's the right consistency.
At this point, stir into the mixture the red pepper flakes and the remaining seafood seasoning, cover it with plastic wrap, and let it "set" on the countertop for 15 minutes (this will give all the flavors a chance to marry).
While the "bonbon mix" is marrying, go ahead and preheat the peanut oil to 350 degrees in a heavy aluminum fry pan.
This is also the time when you reheat the skillet in which you sautéed the shrimp, pour in the chicken broth, along with cream of shrimp soup, the remaining butter, the garlic, and the parsley. This will form the topping sauce for the bonbons. Gently simmer the sauce mix until it reduces and thickens ever so slightly.
Then, when you're ready to eat, take one teaspoon of the mixture at a time and gently push it off the spoon into the hot oil with your finger.
You want to fry them just like donuts-to a golden brown color. And if yo've made the mix properly, you won't even have to turn them over--they're gonna turn over by themselves.
Finally, when they're done, remove them from the oil and drain them on several layers of paper towels. All that's left to do is to place the shredded lettuce, diced tomatoes, and minced red bell peppers on an oval platter and serve the bonbons piping hot on top of the veggie fixins!
I suggest you serve the bonbons on a lettuce bed and liberally ladle on the shrimp sauce reduction and a generous pinch of Asiago cheese as the crowning touch! Enjoy!