Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. Discover the delectable union of crispy coconut shrimp and pillowy beignets, artfully crafted to create a harmonious symphony of flavors. Immerse yourself in a world of contrasting textures, where the delicate crunch of shrimp meets the airy softness of beignets. Allow yourself to be captivated by the harmonious blend of sweet and savory notes, complemented by a zesty pepper jelly sauce that adds a touch of piquancy to this extraordinary dish. Get ready to unravel the secrets behind this extraordinary recipe and elevate your cooking skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE
Provided by Allison Vines-Rushing
Categories Beer Appetizer Fry Thanksgiving Coconut Shrimp Deep-Fry Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 20 to 25 beignets
Number Of Ingredients 13
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.
- To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
- To make the 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.
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.
Tips:
- To make the perfect beignet dough, ensure the buttermilk is cold and the butter is frozen. This will help create a light and fluffy texture.
- When frying the beignets, maintain the oil temperature between 350°F and 375°F. This will prevent them from browning too quickly and ensure they cook evenly.
- To achieve a crispy exterior and a soft, chewy interior, fry the beignets until they are golden brown and cooked through.
- For the pepper jelly sauce, use a good quality pepper jelly and adjust the amount of cayenne pepper to your desired spice level.
- Serve the beignets warm with the pepper jelly sauce for a delightful combination of sweet, spicy, and savory flavors.
Conclusion:
These coconut shrimp beignets with pepper jelly sauce are a delectable treat that combines the flavors of the tropics with a touch of spice. The crispy beignets, tender shrimp, and tangy pepper jelly sauce create a harmonious symphony of flavors that will tantalize your taste buds. Whether you're hosting a party or simply looking for a unique and satisfying snack, these beignets are sure to impress. So gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey that will transport you to a tropical paradise. `
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love