SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE
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! ;)
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 4 dozen, 15 serving(s)
Number Of Ingredients 26
Steps:
- Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
- Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Add shrimp; cook 1 minute.
- Remove from heat, and cool.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
- Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
- Fold in eggplant mixture.
- Drop batter by heaping tablespoonfuls into hot oil.
- Fry beignets, a few at a time, 3 minutes or until golden, turning once.
- Drain on paper towels.
- Serve immediately with Remoulade Sauce.
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Inam Hussain
[email protected]These beignets were delicious! The shrimp and eggplant were cooked perfectly, and the remoulade sauce was the perfect dipping sauce. I'll definitely be making these again.
Pratto Air
[email protected]The beignets were good, but they were a bit too greasy. I think I'll try using less oil next time.
Danny Orama
[email protected]These beignets were a bit too spicy for my taste. I'll try using less cayenne pepper next time.
Samuel Akowuah
[email protected]These beignets were easy to make and turned out great! I used gluten-free flour, and they were still crispy and delicious. The remoulade sauce was also very good.
Jack Shingler
[email protected]I made these beignets for my friends, and they raved about them! The shrimp and eggplant were cooked perfectly, and the remoulade sauce was delicious. I'll definitely be making these again.
Skeppy Skeppy
[email protected]These beignets were delicious! The shrimp and eggplant were cooked perfectly, and the remoulade sauce was the perfect dipping sauce. I'll definitely be making these again.
Shadab Ahmad
[email protected]The beignets were good, but the remoulade sauce was a bit too tangy for me. I'll try making a different sauce next time.
Waseem Sarwar
[email protected]These beignets were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
GEORGE Temitope
[email protected]I made these beignets for my family, and they loved them! The shrimp and eggplant were cooked perfectly, and the remoulade sauce was the perfect dipping sauce. I'll definitely be making these again.
Queen Girl
[email protected]These beignets were easy to make and turned out great! I used panko breadcrumbs instead of flour, and they were still crispy and delicious. The remoulade sauce was also very good.
Olaibi Eniola
[email protected]I'm not usually a fan of eggplant, but these beignets were delicious! The shrimp and eggplant were cooked perfectly, and the remoulade sauce was tangy and flavorful. I'll definitely be making these again.
Thurston Adams
[email protected]These shrimp eggplant beignets were a hit at my dinner party! The combination of flavors was amazing, and the remoulade sauce was the perfect complement. I'll definitely be making these again.