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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 15 servings |
||
| Calories 242 | ||
| Calories from Fat 82 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 555mg | 23% | |
| Potassium 267mg | 7% | |
| Total Carbohydrate 28.5g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.1g | ||
| Protein 11.6g | 23% | |
Shrimp-Eggplant Beignets With Remoulade Sauce
By: ~Rita~
Feb 26, 2004
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! 
SERVES 15 , 4 dozen
Ingredients
Beignets
- 2 tablespoons olive oil
- 1 eggplant (5 cups peeled and diced)
- 2 garlic cloves, minced
- 1 small sweet onion, diced
- 1/4 cup celery, finely diced
- 1 1/2 teaspoons salt
- 1/4 teaspoon chili pepper flakes
- 1 lb peeled and cleaned shrimp, coarsely chopped
- vegetable oil (or peanut oil)
- 3 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon ground red pepper
- 3 cups all-purpose flour
Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 cup finely chopped scallion
- 1/4 cup finely chopped fresh flat leaf parsley
- 1 stalk finely chopped celery
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 2 teaspoons hot sauce
- 1/4 teaspoon fresh ground black pepper
Directions
1
Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.2
Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.3
Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.4
Add shrimp; cook 1 minute.5
Remove from heat, and cool.6
Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.7
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.8
Fold in eggplant mixture.9
Drop batter by heaping tablespoonfuls into hot oil.10
Fry beignets, a few at a time, 3 minutes or until golden, turning once.11
Drain on paper towels.12
Serve immediately with Remoulade Sauce.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Deep Fry
Featured Reviews for This Recipe
From: FloridaNative
On Jun 4, 2009
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.
From: Brenda.
On May 25, 2009
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.
From: breezermom
On Jun 2, 2009
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 Creole Remoulade Sauce 373985 because I really like capers in my remoulade sauce, plus she is a Senorita!! Made for ZWT5.
From: KitchenCoquette
On Jun 17, 2007
Wonderful, great flavor and mix of flavors. This is the kind of dish you'd expect to find at one of those rare hole-in-the-wall but fantastic food restaurants. The sauce is easier than it looks.
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