Shrimp-Eggplant Beignets With Remoulade Sauce
A cajun dish. A deep fried yummy Shrimp-Eggplant Beignets served with my sauce. Or use your own sauce. A big hit at my house. Adjust the oil so it not too hot when cooking. The eggplant gives the dough an extra creaminess. Go ahead and salt, rinse and dry your eggplant if you normally do it. I never do and I enjoy the slight bitterness eggplant has. To each your own! ;)
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INGREDIENTS
NutritionBeignets
- 2tablespoons olive oil
- 1
- 2
- 1
- 1⁄4
- 1 1⁄2teaspoons salt
- 1⁄4teaspoon chili pepper flakes
- 1
- vegetable oil (or peanut oil)
- 3
- 1 1⁄2cups buttermilk
- 2teaspoons baking powder
- 1⁄2teaspoon ground red pepper
- 3cups all-purpose flour
Remoulade Sauce
- 1cup mayonnaise
- 2tablespoons whole grain mustard
- 2tablespoons ketchup
- 1tablespoon fresh lemon juice
- 1tablespoon Worcestershire sauce
- 1⁄2cup finely chopped scallion
- 1⁄4cup finely chopped fresh flat leaf parsley
- 1stalk finely chopped celery
- 2
- 1teaspoon paprika
- 2teaspoons hot sauce
- 1⁄4teaspoon fresh ground black pepper
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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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