Shrimp Beignets
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 thegalleygourmet.net