Welcome! Scroll below for recipes from our Shore & Table cookbook, being released in 2027.
This collection is all about Florida Gulf Coast seafood, fish camps, waterfront favorites, and the food traditions found along the coast. Consider this your early taste of the book before it's published!
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📖 Recipe
Sweet Southern Hush Puppies
These Southern hush puppies have a crisp, golden exterior and a soft, fluffy center with just enough sweetness to balance the savory onion and seasonings.
Equipment
- Deep fryer or heavy-bottomed Dutch oven
- Deep-fry or instant-read thermometer, if not using a deep fryer
- Large Mixing Bowl
- Small Mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- 1½-tablespoon cookie scoop
- Spider or slotted spoon
- Wire cooling rack
- Rimmed baking sheet or paper towels
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 7 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons finely minced onion
- peanut oil for frying
Instructions
- Add peanut oil to a deep fryer or heavy-bottomed pot and heat to 365°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, onion powder, paprika, black pepper, and cayenne.
- In a separate bowl, whisk together the buttermilk and egg. Stir in the minced onion.
- Pour the buttermilk mixture into the dry ingredients and stir just until combined. Do not overmix. Let the batter rest for 10 minutes.
- Using a 1½-tablespoon cookie scoop, carefully drop portions of batter into the hot oil. Fry in batches, without overcrowding, for 3-4 minutes, turning as needed, until the hush puppies are deep golden brown and cooked through.
- Remove the hush puppies with a spider or slotted spoon and transfer to a wire rack or paper towel-lined plate. Allow the oil to return to 365°F before frying the next batch. Serve warm.
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Notes
Maintain the oil temperature. Keep the oil as close to 365°F as possible for a crisp exterior and evenly cooked center.
Rest the batter. The 10-minute rest allows the cornmeal to hydrate and the batter to thicken before frying.
Keep the portions consistent. A 1½-tablespoon scoop helps the hush puppies cook at the same rate and gives them a classic, plump shape.
Work in batches. Adding too many at once can quickly lower the oil temperature.
Nutrition
Calories: 74kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 11mgSodium: 174mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 65IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
📖 Recipe
Crispy Buffalo Popcorn Shrimp
These Crispy Buffalo Popcorn Shrimp are coated in a seasoned flour and cornstarch mixture, fried until golden and crunchy, then tossed in buttery Buffalo sauce just before serving.
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Whisk
- Spider strainer or slotted spoon
- Wire rack and sheet pan
Ingredients
Shrimp
- 1 pound shrimp 41/50 count, peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- peanut or vegetable oil for frying
Buffalo Sauce
- ½ cup Frank's RedHot Original Cayenne Pepper Sauce
- 4 tablespoons unsalted butter melted
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
For Serving
- ranch or blue cheese dressing
- celery sticks
- carrot sticks optional
Instructions
- Pat the shrimp dry with paper towels. Pour the buttermilk into a shallow bowl and add the shrimp. Toss to coat.
- In a separate bowl, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
- Heat the oil to 350°F.
- Remove the shrimp from the buttermilk, allowing the excess to drip off. Dredge thoroughly in the flour mixture and shake off any loose coating.
- Fry the shrimp in small batches for about 2-3 minutes, or until golden, crisp, and cooked through. Transfer to a wire rack. Allow the oil to return to 350°F between batches.
- Whisk together the hot sauce, melted butter, Worcestershire sauce, and garlic powder.
- Just before serving, place the hot fried shrimp in a large bowl. Drizzle with enough Buffalo sauce to coat and toss gently. Serve immediately with ranch or blue cheese dressing and celery.
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Notes
Maintain the oil temperature. Keep the oil as close to 350°F as possible. If it drops too low, the coating can absorb excess oil rather than becoming light and crisp.
Work in small batches. Overcrowding the fryer lowers the oil temperature and prevents the shrimp from frying evenly.
Don’t overcook the shrimp. With 41/50 count shrimp, 2–3 minutes should be plenty. Look for a crisp golden coating and shrimp that are just cooked through.
Sauce at the last minute. Buffalo sauce will begin softening the crispy coating as soon as it is added, so toss the shrimp immediately before serving.
Control the heat. For a milder Buffalo shrimp, reduce or omit the cayenne in the flour mixture. For more heat, serve additional Buffalo sauce on the side.
Nutrition
Calories: 414kcalCarbohydrates: 43gProtein: 28gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 219mgSodium: 1423mgPotassium: 444mgFiber: 1gSugar: 3gVitamin A: 626IUVitamin C: 0.3mgCalcium: 154mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
Save This Recipe 💌
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