Eggplant And Shrimp Beignets

Course : Eggplant
Serves: 2 dozen
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1 medium eggplant peeled and chopped -- (about 1 pound)
1 teaspoon salt and cayenne
2 tablespoons olive oil
1/2 cup chopped onions
1/2 pound large shrimp peeled deveined and cut into -- 1 inch-pieces
3 large eggs -- beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
2 cups Oil for frying
1 teaspoon Essence
1 cup Remoulade Sauce
2 tablespoons chopped green onions
2 tablespoons brunoise red peppers

Preparation / Directions:

Preheat the fryer. In a mixing bowl, season the eggplant with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the eggplant for about 2-3 minutes, or until the eggplant is soft. Add the onions and saute for 3 minutes, or until slightly wilted. Add the shrimp and saute until the shrimp turn pink, 2-3 minutes. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder together. Season the batter with salt and cayenne. Add the flour, 1/4 cup at a time, whisking until all is used and the batter is smooth. Fold the eggplant and shrimp mixture into the batter. Drop a tablespoon of the batter at a time into the hot grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Remove from the oil and drain. Season the beignets with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the sauce. Garnish with grated cheese, green onions, and peppers.

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