Shrimp-Eggplant Beignets With Remoulade Sauce
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 26
- Yields:
-
4 dozen
- Serves:
- 15
ingredients
-
Beignets
- 29.58 ml olive oil
- 1 eggplant (5 cups peeled and diced)
- 2 garlic cloves, minced
- 1 small sweet onion, diced
- 59.14 ml celery, finely diced
- 7.39 ml salt
- 1.23 ml chili pepper flakes
- 453.59 g peeled and cleaned shrimp, coarsely chopped
- vegetable oil (or peanut oil)
- 3 large eggs, lightly beaten
- 354.88 ml buttermilk
- 9.85 ml baking powder
- 2.46 ml ground red pepper
- 709.77 ml all-purpose flour
-
Remoulade Sauce
- 236.59 ml mayonnaise
- 29.58 ml whole grain mustard
- 29.58 ml ketchup
- 14.79 ml fresh lemon juice
- 14.79 ml Worcestershire sauce
- 118.29 ml finely chopped scallion
- 59.14 ml finely chopped fresh flat leaf parsley
- 1 stalk finely chopped celery
- 2 garlic cloves, minced
- 4.92 ml paprika
- 9.85 ml hot sauce
- 1.23 ml fresh ground black pepper
directions
- Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
- Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Add shrimp; cook 1 minute.
- Remove from heat, and cool.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
- Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
- Fold in eggplant mixture.
- Drop batter by heaping tablespoonfuls into hot oil.
- Fry beignets, a few at a time, 3 minutes or until golden, turning once.
- Drain on paper towels.
- Serve immediately with Remoulade Sauce.
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Reviews
-
OMG ~ these are just to die for :) WONDERFUL flavor, and they cooked up so fast. I used fresh baby white eggplant from my garden, and 2 very large garlic cloves. I think next time I'll add a bit more red pepper flakes, and salt (I cut the salt to 1 teaspoon and should have added 1 1/2 as written).I ended up with 40 beignets, and they were a healthy size. ~Rita~, thanks so much for a FABULOUS recipe ~ this one definitely goes in the keeper cookbook and in my opinion, would be very impressive to serve to company. BRAVO! Made for ZWT5, Bodacious Brickhouse Babes.
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Very light and fluffy fried seafood beignets. They were like tempura...very light and fluffy. I chose this because I have way too many eggplants from the garden, and this was a very unique way to use them. A bonus...my DS ate eggplant and enjoyed it for the first time! I used Virginia Cherry Blossom's Recipe #373985 373985 because I really like capers in my remoulade sauce, plus she is a Senorita!! Made for ZWT5.
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These are absolutely fantastic! I made just a quarter batch for DS, his friend and myself. I got maybe 10 beignets. They are so easy to make and the remoulade sauce is delicious! I didn't have a whole grain mustard so I used horseradish mustard and it was soooo good! I'm thinking of maybe adding a little diced red pepper next time as well. The boys couldn't believe they ate eggplant! They loved it. Thanks so much for sharing a new favorite recipe. Brenda.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey