• Servings: 10
• 2 cups flour
• 2 tablespoons baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup red bell pepper -- chopped
• 1 tablespoon garlic -- minced
• 1 1/2 cups cooked shrimp -- see directions
• 4 green onions -- sliced thin
• 3 tablespoons parsley -- chopped
• 3 dashes hot sauce
• 1 1/2 cups water, shrimp stock or beer
• lemon zest

1. Mix dry ingredients evenly.
3. Add remaining ingredients, except for water and hot sauce. Mix well.
5. Add water and hot sauce, but just enough to form a loose, sticky dough.
7. Let stand for 15 minutes.
9. To Cook: Preheat fryer to 350'. Spoon in dough, and fry until golden brown. (Peanut or Canola oils are best).
11. Remove from oil and drain on paper towels or Fat Mat. Serve with remoulade sauce or Cookin' Cajun Mardi Gras Dip.
13. To "dry-boil" shrimp:
15. In a large saucepan, combine 1 pound of shrimp, 1 teaspoon of vegetable oil, 2 teaspoons of concentrated liquid Crab and Shrimp Boil, and 1 tablespoon of Cookin' Cajun Seafood Seasoning.
17. Bring to a boil over high heat, reduce heat to low, cover and allow to steam for 5 minutes only, stirring once or twice. Drain well, reserving stock for other uses.

Every year when my husband and I go to the Essence Music Festival, I would always take a cooking class at the Cookin' Cajun Cooking School. This school is closed now however there are other great cooking schools there that I plan to explore.