Jalapeno and Shrimp Hush Puppies

Jalapeno and Shrimp Hush Puppies

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. Drain and serve hot. Makes about 30.