Shrimp-Eggplant Beignets with Remoulade Sauce
Discover the delectable fusion of Cajun flavors with our Shrimp-Eggplant Beignets, a delightful treat thatβs perfect for gatherings and family dinners alike. These golden, crispy beignets combine the tender sweetness of shrimp with the creamy richness of eggplant, creating a savory sensation that will surely impress your taste buds. Served alongside a zesty Remoulade Sauce, these beignets are a true hit at any table. π€π
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients
For the Remoulade Sauce:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons finely chopped scallion
- 2 tablespoons chopped flat leaf parsley
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
For the Beignets:
- 2 tablespoons olive oil
- 1 medium eggplant, peeled and diced
- 2 garlic cloves, minced
- 1 sweet onion, finely chopped
- 1 celery stalk, finely chopped
- 1/4 teaspoon salt
- 1 1/2 cups shrimp, peeled and chopped
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for frying
Instructions
1. Prepare the Remoulade Sauce:
In a medium bowl, combine the mayonnaise, ketchup, lemon juice, Worcestershire sauce, scallion, parsley, celery, garlic, paprika, and black pepper. Whisk until all ingredients are well mixed. Cover and refrigerate for at least 1 hour to let the flavors meld together. This sauce will be the perfect complement to your crispy beignets. π₯
2. Cook the Beignet Mixture:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced eggplant, minced garlic, chopped sweet onion, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender and aromatic. Season with 1/4 teaspoon of salt.
Add the chopped shrimp to the skillet and cook for an additional minute, just until the shrimp are opaque and cooked through. Remove from heat and let the mixture cool down to room temperature.
3. Prepare the Beignet Batter:
In a large mixing bowl, whisk together the egg and buttermilk until well combined. Stir in the baking powder and 1 1/2 cups of flour until just moistened. Fold in the cooled eggplant and shrimp mixture until evenly distributed.
4. Fry the Beignets:
Pour vegetable oil into a Dutch oven to a depth of 3 inches and heat it to 360Β°F (182Β°C). Working in batches, drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pot. Fry the beignets for about 3 minutes, or until they are golden brown and crispy, turning them once for even cooking. Remove the beignets from the oil and drain them on paper towels.
5. Serve:
Serve the warm beignets immediately with the chilled Remoulade Sauce on the side. Enjoy the crispy exterior and creamy, flavorful interior of these beignets for a delicious Cajun-inspired treat thatβs sure to be a crowd-pleaser. π½οΈ
Tips:
- Adjust the oil temperature carefully to ensure the beignets cook evenly and donβt burn.
- If you prefer less bitterness from the eggplant, you can salt and rinse it before cooking.
This recipe yields about 4 dozen beignets, making it a great option for large gatherings or for enjoying over several meals. Perfect for a festive occasion or a comforting dinner at home, these Shrimp-Eggplant Beignets will add a touch of Cajun flair to your culinary repertoire. π
