Cajun Shrimp and Eggplant Beignets with Zesty Remoulade Dip
Indulge in the delightful flavors of the South with these Cajun-inspired Shrimp and Eggplant Beignets. Each beignet is a delicious balance of succulent shrimp and creamy eggplant, deep-fried to golden perfection. The unique addition of eggplant enhances the dough's richness, creating a texture that melts in your mouth. Served alongside a zesty homemade remoulade sauce, this dish is sure to be a standout at your next gathering. Feel free to adjust the seasoning and sauce according to your palate. Perfect for sharing or enjoying as a tasty appetizer, these beignets will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
Olive oil
2 tablespoons (for sautéing)
Eggplant
1 (5 cups peeled and diced) (peeled and diced)
Garlic cloves
2 (minced)
Sweet onion
1 small (diced)
Celery
1/4 cup (finely diced)
Salt
1 1/2 teaspoons
Chili pepper flakes
1/4 teaspoon
Shrimp
1 lb (peeled and cleaned, coarsely chopped)
Vegetable oil
as needed (for frying)
Eggs
3 large (lightly beaten)
Buttermilk
1 1/2 cups
Baking powder
2 teaspoons
Ground red pepper
1/2 teaspoon
All-purpose flour
3 cups
Mayonnaise
1 cup
Whole grain mustard
2 tablespoons
Ketchup
2 tablespoons
Fresh lemon juice
1 tablespoon
Worcestershire sauce
1 tablespoon
Scallion
1/2 cup (finely chopped)
Fresh flat leaf parsley
1/4 cup (finely chopped)
Celery
1 stalk (finely chopped)
Garlic cloves
2 (minced)
Paprika
1 teaspoon
Hot sauce
2 teaspoons
Fresh ground black pepper
1/4 teaspoon
Instructions
1
Begin by preparing the remoulade sauce. In a bowl, whisk together the mayonnaise, whole grain mustard, ketchup, lemon juice, Worcestershire sauce, scallions, parsley, celery, garlic, paprika, hot sauce, and black pepper. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
2
For the beignets, heat the olive oil in a large skillet over medium-high heat. Add the diced eggplant, minced garlic, diced onion, diced celery, and 1 1/2 teaspoons of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
3
Incorporate the chopped shrimp into the vegetable mixture and cook for an additional minute. Remove the skillet from the heat and allow the mixture to cool slightly.
4
In a Dutch oven, pour vegetable or peanut oil to a depth of 3 inches and heat to 360°F (182°C).
5
In a separate bowl, whisk together the eggs, buttermilk, baking powder, and ground red pepper. Gradually whisk in the flour until just combined, avoiding overmixing.
6
Fold the cooled eggplant and shrimp mixture into the batter until evenly distributed.
7
Using a heaping tablespoon, carefully drop the batter into the hot oil, a few at a time. Fry the beignets for about 3 minutes, turning them halfway, until they are golden brown.
8
Once cooked, remove the beignets using a slotted spoon and drain on paper towels. Serve hot with the chilled remoulade sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Cajun Shrimp and Eggplant Beignet?
It is a southern-inspired appetizer featuring succulent shrimp and creamy eggplant in a deep-fried dough.
How much shrimp is required for this recipe?
You will need 1 lb of shrimp, which should be peeled, cleaned, and coarsely chopped.
What is the recommended frying temperature for the oil?
The oil should be heated to 360°F (182°C) in a Dutch oven before frying.
How long should the remoulade sauce be refrigerated?
The remoulade sauce should be covered and refrigerated for at least 1 hour to allow the flavors to meld.
What type of oil should I use for frying the beignets?
The recipe recommends using either vegetable oil or peanut oil for deep frying.
How many cups of diced eggplant are needed?
You will need approximately 5 cups of peeled and diced eggplant.
What liquid is used to make the beignet batter?
The batter is made using 1 1/2 cups of buttermilk.
How long do you fry each beignet?
Fry the beignets for about 3 minutes, turning them halfway, until they reach a golden brown color.
What role does the eggplant play in the beignet dough?
The eggplant enhances the richness of the dough and creates a creamy texture that melts in your mouth.
Which vegetables are sautéed before being added to the batter?
Diced eggplant, minced garlic, diced sweet onion, and diced celery are all sautéed together.
What seasonings are included in the remoulade dip?
The dip features paprika, hot sauce, black pepper, Worcestershire sauce, and fresh lemon juice.
How much all-purpose flour is required for the batter?
The recipe calls for 3 cups of all-purpose flour.
Is there any spice added directly to the batter?
Yes, 1/2 teaspoon of ground red pepper is whisked into the batter for a spicy kick.
How should these beignets be served?
Serve the beignets hot immediately after frying, paired with the chilled homemade remoulade sauce.
How many eggs are included in the recipe?
The recipe uses 3 large eggs, which should be lightly beaten.
What type of mustard is used for the remoulade sauce?
The recipe specifies using 2 tablespoons of whole grain mustard.
Should the shrimp be cooked before adding it to the batter?
Yes, the chopped shrimp is cooked with the vegetable mixture for one minute before being folded into the batter.
What equipment is recommended for the frying process?
A Dutch oven is recommended to hold the oil at a depth of 3 inches.
How much baking powder is used as a leavening agent?
The recipe requires 2 teaspoons of baking powder.
What fresh herbs are used in the remoulade sauce?
The sauce includes finely chopped scallions and fresh flat leaf parsley.
What type of onion is used in the sautéed mixture?
The recipe uses one small sweet onion, diced.
Can the seasoning level be adjusted?
Yes, you can feel free to adjust the seasoning and the hot sauce in the remoulade to match your palate.
What should be used to remove the beignets from the hot oil?
Use a slotted spoon to remove the beignets and place them on paper towels to drain.
How do I portion the batter into the fryer?
Carefully drop the batter into the oil using a heaping tablespoon.
What is the first step in the instructions?
The first step is to prepare the remoulade sauce so it has time to chill while you make the beignets.
How much olive oil is needed for sautéing the vegetables?
The recipe calls for 2 tablespoons of olive oil.
Does the remoulade sauce contain ketchup?
Yes, the sauce ingredients include 2 tablespoons of ketchup.
How much salt is added to the vegetable mixture?
The vegetables are seasoned with 1 1/2 teaspoons of salt during the cooking process.
Is celery used in both the beignets and the dip?
Yes, 1/4 cup of diced celery is sautéed for the beignets, and 1 finely chopped stalk is added to the remoulade.
What is the total number of ingredients used in this recipe?
The recipe features a total of 26 ingredients across the beignets and the dipping sauce.