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Receta Eggplant And Shrimp Beignets
by Global Cookbook

Eggplant And Shrimp Beignets
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Ingredientes

  • 1 med Eggplant - (abt 1 lb) peeled, minced Salt to taste Cayenne pepper to taste
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 c. Minced onions
  • 1/2 lb Large shrimp peeled, deveined, and cut in 1" pcs
  • 3 x Large eggs beaten
  • 1 1/2 c. Lowfat milk
  • 2 tsp Baking pwdr
  • 3 1/4 c. Flour Oil for frying see * Note
  • 1 c. Remoulade Sauce see * Note
  • 2 Tbsp. Minced green onions
  • 2 Tbsp. Brunoise red peppers

Direcciones

  1. Preheat the fryer.
  2. In a mixing bowl, season the eggplant with salt and cayenne. In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the eggplant for about 2 to 3 min, or possibly till the eggplant is soft. Add in the onions and saute/fry for 3 min, or possibly till slightly wilted. Add in the shrimp and saute/fry till the shrimp turn pink, 2 to 3 min. Remove from the heat and set aside.
  3. In a mixing bowl, whisk the Large eggs, lowfat milk, and baking pwdr together. Season the batter with salt and cayenne. Add in the flour, 1/4 c. at a time, whisking till all is used and the batter is smooth. Fold the eggplant and shrimp mix into the batter.
  4. Drop a Tbsp. of the batter at a time into the warm grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown proportionately. 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.
  5. This recipe yields about 2 dozen fritters.