Shrimp-Eggplant Beignets With Remoulade Sauce

Recipe by Rita1652
READY IN: 45mins
SERVES: 15
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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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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