SHRIMP AND EGGPLANT BEIGNETS
From hot_it_up 14 years ago
- 20 minutes to make
- Serves 12
Here is another way to kick up some Eggplant. I never have any of these left.
Ingredients
- 1 medium eggplant, peeled and chopped shopping list
- 1-1/2 teaspoons salt shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 1/2 cup onions shopping list
- 1/2 pound small Gulf White shrimp, peeled and deveined shopping list
- 3 eggs, beaten shopping list
- 1-1/2 cups milk shopping list
- 2 teaspoons baking powder shopping list
- 3-1/4 cups all-purpose flour shopping list
- 4 cups solid vegetable shortening shopping list
- creole seasoning shopping list
How to make it
- Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the two tablespoons of vegetable oil in a skillet over medium-high heat. Saute the eggplant until slightly soft, about two to three minutes.
- Add the onions and saute for about three minutes. Add the shrimp and saute until the shrimp turn pink. Remove and set aside to cool.
- Combine the eggs, milk, baking powder, and the remaining one teaspoon salt and 1/4 teaspoon cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the eggplant and shrimp mixture and fold to mix.
- Heat the shortening in a deep pot or deep fryer to 360 deg. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around in the oil to brown them evenly. Drain on paper towels. Sprinkle with creole seasoning and serve immediately. Makes about 2 dozen.
The Rating
Reviewed by 6 people-
You got me on this one. wow!
victoriaregina
in USA loved it
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Now that's what I'm talking about! That's good eating right there! 5! Dooley
dooley
in Crossroads loved it
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this sounds wonderful... have a ton of eggplant ready to pick in the garden right now... five forks
peeta
peetabear
in mid-hudson valley loved it
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