MENU
 
 
 
 

  • Emeril's Shrimp Beignets

    0 votes
    Emeril's Shrimp Beignets
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Vegetable oil
    • 1/2 c. Minced onions Salt Cayenne
    • 1/4 c. Brunoise red peppers
    • 1/4 c. Brunoise yellow peppers
    • 2 Tbsp. Minced garlic
    • 1/2 c. Minced green onions
    • 1 lb Medium shrimp, peeled, deveined and rough minced
    • 3 x Large eggs, beaten
    • 1 1/2 c. Lowfat milk
    • 2 tsp Baking pwdr
    • 3 1/4 c. Flour
    • 1 dsh Worcestershire sauce
    • 1 dsh Crystal warm sauce Solid vegetable shortening for deep-frying
    • 1 pch Emeril's creole seasoning

    Directions

    1. Heat the oil in a skillet over medium-high heat. Add in the onions. Season with salt and cayenne. Saute/fry for about 2 min, or possibly till slightly wilted.
    2. Add in the peppers and 1 Tbsp. garlic and continue to saute/fry for 1 minute.
    3. Season the shrimp with Creole Seasoning. Add in the shrimp to the pan and saute/fry for 2 min. Stir in 1/4 c. of the green onions. Remove and set aside to cold. Make a batter by combining the beaten Large eggs, lowfat milk and baking pwdr. Season with salt and pepper. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Add in the seafood mix to the batter and fold to mix. Season with salt and cayenne. Heat the shortening to 360 degrees F. Season with a dash of Worcestershire Sauce and warm sauce. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Season the beignets with Essence. Serve the beignets with Remoulade Sauce.
    4. Yields: 2 dozen.

    Similar Recipes

    Leave a review or comment