The Scoop
Georgia Bites are Southern-inspired hush puppies with shrimp, perfect for sharing at gatherings.
Back in the summer of my cousin's wedding, we gathered in Savannah for a weekend of festivities. It was my first visit to Georgia, and as someone who loves experimenting in the kitchen, I was beyond thrilled to experience the local flavors. My aunt, a seasoned Southern cook, took me under her wing to prepare snacks for the bridal shower. This is where I first encountered the magic of hush puppy mix. Its warm, oniony smell filled the kitchen as we debated how many green onions were too many (hint: there's no such thing).
A lightbulb went off as we talked about adding shrimp to our bites. We decided to throw in bright kernels of corn and a generous spoonful of chunky salsa. The mix was vibrant and practically begged to be fried into perfection. My aunt let me in on a secret: always let the mixture rest a bit before frying. This way, the flavors had time to mingle, creating more depth in every bite.
Finally, with bubbling oil in the deep skillet, we carefully dropped spoonfuls of the batter in. The trick, I learned, was not to overcrowd the pan so each bite could cook evenly and stay crisp. Draining excess oil on paper towels was a game-changer for keeping things light. When the first batch hit the table, smiles spread faster than spilled sweet tea. That day, Georgia Bites weren't just a dish; they were a revelation, embodying all the warmth and camaraderie of Southern gatherings.
Ingredients
- vegetable oil, to taste
- 1 cup hush puppy mix with onion
- 1 egg
- 1 cup frozen corn
- 8 ounces shrimp, peeled and deveined, tails removed, cooked and chopped
- 1/2 cup jarred chunky salsa
- 2 green onions, thinly sliced
- 1/2 teaspoon Creole seasoning
- dipping sauce, optional, to taste, of your choice, for serving
Directions
- In a heavy-bottomed Dutch oven or a deep skillet, add 2-3 inches of the vegetable oil and heat it to 350 degrees F.
- In a large bowl, add the hush puppy mix, the egg, the corn, the shrimp, the salsa, the green onions, and the Creole seasoning and stir to combine.
- Allow the shrimp mixture to rest for 3 minutes.
- Stir the shrimp mixture again.
- Carefully drop the batter by the heaping tablespoonful into the hot oil and fry until golden-brown and cooked through, about 5-7 minutes. Make sure not to crowd the bites too much and cook in batches, as needed, to keep the oil hot.
- Using a slotted spoon, transfer the cooked bites to paper towels to drain. Repeat the cooking process until all of the batter is used.
- Serve warm with the dipping sauce.
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