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Try two or three of these on toasted French bread with tarter sauce to make an interesting po'boy sandwich. From The Evolution of Cajun and Creole Cuisine by John Folse.
- 1 lb shrimp, peeled and deveined (150-200 count)
- vegetable oil (for frying)
- 1⁄4 lb butter
- 1⁄4 cup onion, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup bell pepper, chopped
- 1 tablespoon garlic, diced
- 1⁄4 cup green onion, finely chopped
- 1 tablespoon flour
- 2 eggs
- 1⁄4 lemon juice
- 1 tablespoon sherry wine
- salt and pepper (to taste)
- 2 cups Italian seasoned breadcrumbs (may not use all)
- Heat oil to 375°F in skillet or can use fry daddy.
- In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute.
- Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat.
- In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well.
- Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids.
- Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs.
- Deep fry a few at a time until golden. Drain on paper towels.
- Serve hot with cocktail or tarter sauce.