All of this talk about shrimp and loaded down shrimp boats, plus the fact that I cooked eggplant this week have my head spinning. Days are also shorter, and the slightly cooler weather has me looking forward to Fall in South Louisiana. Cooler weather for me and my family usually means comfort food. I think this dish may be just what I need. (They are wonderful as a dumpling in bisque or gumbo.) OooEeee!! SHRIMP & EGGPLANT BEIGNETS by Emeril Lagasse (NOTE: I like to sweat my eggplant which removes the bitterness often found in eggplant. Emerils recipe did not include this step. If you want to do it, peel eggplant and slice across in 1/2 thick slices, salt liberally, and set aside to sweat for 30 minutes, then rinse thoroughly and pat dry before chopping.) 1 medium eggplant, peeled and chopped, approximately 1 lb. 1/2 tsp. salt 1/4 tsp. Cayenne pepper 2 Tbsp. vegetable oil 1/2 cup onions, diced 1 toe garlic, minced 1/2 lb. Gulf shrimp, peeled and deveined, roughly chopped in 1/2 pieces. 3 eggs, beaten 1 1/2 cups milk 2 tsp baking powder 1 tsp. salt 1/4 tsp. cayenne 3 1/4 cups all-purpose flour 1 Tbls. fresh Italian parsley, chopped Solid vegetable shortening for frying, approx. 3 deep in a Dutch oven or fryer. (Note: Inexpensive trans-free solid vegetable shortening is available if you have health concerns.) Creole Seasoning of your choice Remoulade, tartar sauce, etc (optional) STEP 1: If you are serving these with Remoulade or tartar sauce, make it first and place in refrigerator to cool. Season the eggplant with 1/2 tsp salt and 1/4 tsp cayenne. Heat 2 Tbsp of vegetable oil in a skillet over medium-high heat. Sauté the eggplant until slightly soft, about 2-3 minutes. Add the onions and sauté for about three minutes. Add the shrimp and garlic, and sauté until the shrimp turn pink, about 1-2 minutes. Remove from heat and set aside to cool. STEP 2: Make a batter by combining the eggs, milk, baking powder, 1 tsp. salt, and 1/4 tsp. cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the parsley and the eggplant and shrimp mixture and fold to mix. The batter will be thick and wet. STEP 3: Heat oil to 360º F. Drop the batter, a heaping Tbsp. at a time, into the hot oil. When the beignets pop to the surface, roll them around in the oil to brown them evenly. Drain on paper towels. Sprinkle with the Creole seasoning mix and serve immediately. Remoulade or tartar sauce are optional. Makes about 2 dozen.
Posted on: Thu, 18 Sep 2014 02:21:45 +0000
Trending Topics
Recently Viewed Topics
© 2015