HappyCook80's Recipe

Shrimp and Eggplant Beignets

Category: Recipes

Shrimp and Eggplant Beignets

1 medium eggplant, peeled and chopped
1 1/2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons vegetable oil
1/2 cup chopped onions
1/2 pound small shrimp, peeled and deveined
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/2 cups all-purpose flour
4 cups solid vegetable shortening
seasoning mix--combination of 1/8 teaspoon each salt, cayenne, black pepperand garlic powder.

Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the eggplant and cook, stirring, until slightly soft, 2 to 3 minutes.

Add the onions and cook, stirring, until soft, about 3 minutes. Add the
shrimp and cook until the shrimp turn pink. Remove skillet from heat and set aside to cool.

Combine the eggs, milk, baking powder, and the remaining one teaspoon salt and 1/4 teaspoon cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the eggplant and shrimp mixture and fold to mix.

Heat the shortening in a deep pot or deep fryer to 360 degrees. Drop the batter, a heaping tablespoon 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 seasoning mix and serve immediately with tartar sauce.
Yields 2 dozen.