2 c. cooked and shredded shrimp
2 (6 oz.) pkg. jalapeno corn bread mix
1 (1 lb., 1 oz.) can cream style corn
1/4 c. chopped green onions and tops
1 finely chopped jalapeno pepper
Oil for frying

Shred cooked shrimp in a food processor or chop finely with a knife. In a large mixing bowl, combine all ingredients. Heat oil to 365 degrees. Drop mixture by heaping teaspoonfuls into hot oil. Deep fry until golden brown. Remove from oil and drain on absorbent paper. Makes 5 dozen.