↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Shrimp and Eggplant Beignets
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Eggplant And Shrimp Casserole
by HappyCook80
Eggplant and Shrimp Casserole 2 eggplants, peeled and diced 1/2 cup butter 1 large onion, diced 4 ribs celery, diced 2 green bell peppers, diced 1/4 cup chopped fresh parsley 1/4 cup choppe
by HappyCook80
Eggplant and Shrimp Casserole 2 eggplants, peeled and diced 1/2 cup butter 1 large onion, diced 4 ribs celery, diced 2 green bell peppers, diced 1/4 cup chopped fresh parsley 1/4 cup choppe
Beignets #3
by suemunzlinger
Ingredients 3 teaspoons (or 1 package) active dry yeast 1/2 cup warm water, 110-115 F 1 cup evaporated milk 1/3 cup sugar 1 egg 4 1/4 cups self-rising flour 1/4 cup butter, softened 1/4
by suemunzlinger
Ingredients 3 teaspoons (or 1 package) active dry yeast 1/2 cup warm water, 110-115 F 1 cup evaporated milk 1/3 cup sugar 1 egg 4 1/4 cups self-rising flour 1/4 cup butter, softened 1/4
Beignets
by suemunzlinger
Ingredients: 1 cup lukewarm water 1/4 cup granulated sugar 1/2 teaspoon salt 1 large egg, room temperature and beaten 2 tablespoons butter, softened 1/2 cup evaporated milk 4 cups bread
by suemunzlinger
Ingredients: 1 cup lukewarm water 1/4 cup granulated sugar 1/2 teaspoon salt 1 large egg, room temperature and beaten 2 tablespoons butter, softened 1/2 cup evaporated milk 4 cups bread
Beignets 2
by suemunzlinger
This dough is very wet and sticky, so flour the counter and baking sheet generously. You will need a Dutch oven with a capacity of at least 6 quarts. Ingredients 1 cup water, heated to 110 degrees
by suemunzlinger
This dough is very wet and sticky, so flour the counter and baking sheet generously. You will need a Dutch oven with a capacity of at least 6 quarts. Ingredients 1 cup water, heated to 110 degrees
view more member recipes
related CDKitchen recipes
Meat And Seafood On The Griddle (Teppanyaki)
Pan Seared Shrimp With Ratatouille
Saute of Squid, Shrimp and Eggplant
Skillet Shrimp Ratatouille Over Rice
Cajun Eggplant Pirogue
Chinese Eggplant in Garlic Sauce
Baba Ganouj (Iranian Eggplant Dip)
Oven-Baked Beignets With Cafe Au Lait Dip
Turkish Eggplant Salad
Creamy Pasta With Eggplant