Shrimp Beignets with Cajun Dipping Sauce

makes 3 1/2 to 4 dozen beignets

For the Beignets

2 extra large eggs

2 pounds uncooked shrimp, chopped into bite-sized pieces

6 green onions, ends trimmed and finely chopped

1 Tablespoon unsalted butter, melted

1 clove garlic, finely minced or grated on a microplane

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper, or to taste

2/3 cup bread flour

Vegetable oil for frying

For the Sauce

1/2 cup mayonnaise

1 1/2 teaspoons chopped gherkins

1 1/2 teaspoon chopped capers

1 Tablespoon chopped fresh parsley

1 Tablespoon chipped fresh chives

1 teaspoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper to taste

Tabasco to taste

For the Sauce

In a small bowl, combine the mayonnaise, gherkins, capers, herbs, and lemon juice.  Season to taste with salt, pepper, and Tabasco.

For the Beignets

In a large bowl, combine the egg, shrimp, onions, butter, salt, pepper, and cayenne.  Add flour and stir until blended.  (Mixture will be thick.)

In a large frying pan, heat about 2 inches of oil to 375º F.  Carefully drop one tablespoon of batter (I use a small, but generous 1/2-ounce ice cream scoop) a few at a time, into the hot oil.  Fry until golden brown on both sides. Drain on a paper towel lined baking sheet.  Transfer to a rack set over a baking sheet and keep in a warm oven until ready to serve.  Repeat with the remaining batter.  Serve with the dipping sauce. Enjoy!

Printed from