Eggplant and shrimp beignets

Yield: 1 servings

Measure Ingredient
1 medium Eggplant - (abt 1 lb); peeled, chopped
Salt; to taste
Cayenne pepper; to taste
2 tablespoons Olive oil
½ cup Chopped onions
½ pounds Large shrimp; peeled, deveined,
And cut in 1" pieces
3 Eggs; beaten
1½ cup Milk
2 teaspoons Baking powder
3¼ cup Flour
Oil; for frying
Emeril's Essence; see * Note
=== GARNISH ===
1 cup Remoulade Sauce; see * Note
2 tablespoons Chopped green onions
2 tablespoons Brunoise red peppers

* Note: See the "Emeril's Essence Information" and "Remoulade Sauce" recipes which are included in this collection.

Preheat the fryer. In a mixing bowl, season the eggplant with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the eggplant for about 2 to 3 minutes, or until the eggplant is soft. Add the onions and saute for 3 minutes, or until slightly wilted. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder together. Season the batter with salt and cayenne. Add the flour, ¼ cup at a time, whisking until all is used and the batter is smooth. Fold the eggplant and shrimp mixture into the batter. Drop a tablespoon of the batter at a time into the hot grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Remove from the oil and drain. Season the beignets with Emeril's Essence. Spoon the Remoulade Sauce in the center of the plate. Mound the beignets in the center of the sauce. Garnish with grated cheese, green onions, and peppers. This recipe yields about 2 dozen fritters.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-24-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Similar recipes