AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 15
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
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Muzammil Manzoor
[email protected]I would have liked the recipe to include more detailed instructions.
hellen nassali
[email protected]I'm not sure what I did wrong, but my beignets didn't turn out as good as the ones in the picture.
Maureen Chidimma
[email protected]These beignets were a bit more work than I expected, but they were worth it. They were so delicious!
DWIGHT CARR
[email protected]I'm not usually a fan of coconut, but these beignets were surprisingly good. The pepper jelly sauce really made them.
christendom empire
[email protected]My guests raved about these beignets. I will definitely be making them again.
Barbara Lutta
[email protected]These beignets were the perfect appetizer for my dinner party. They were elegant and delicious.
Shashika Sathsara
[email protected]I would definitely recommend this recipe to others.
sajina lohani
[email protected]Overall, I thought these coconut shrimp beignets were pretty good. They were easy to make and tasted great.
Aslam Sahib
[email protected]These beignets were a bit too oily for my liking. I think I would have preferred to bake them instead of frying them.
Wasif Siddique
[email protected]The pepper jelly sauce was a bit too spicy for my taste, but my husband loved it. I think next time I'll try making a milder version.
Maviya Maviya
[email protected]The shrimp were cooked to perfection. They were tender and juicy, and the coconut coating added a nice crunch.
M Idrees
[email protected]I love how easy these beignets were to make. I was able to whip them up in no time, and they turned out perfectly golden brown.
Gifty Selassie
[email protected]These coconut shrimp beignets were a hit at my party! The pepper jelly sauce was the perfect complement to the sweet and savory shrimp. I will definitely be making these again.