Monday, December 23, 2013

Shrimp & Eggplant Beignet

We admit it is extremely hard to improve upon a beignet.  But if there is a way, this is it! Shrimp & Eggplant Beignets are a spicy, savory Southern treat.  Make sure you order the ingredients, including the Gulf White Shrimp, from so that you can experience a real taste of the south at unbelievably low prices. 

1 medium eggplant, peeled and chopped
1-½ tsp salt
2 Tbsp vegetable oil
½ cup onions
½ lb small Gulf White Shrimp, peeled and deveined
3 eggs, beaten
1-½ cups milk
2 tsp baking powder
3-¼ cups all-purpose flour
4 cups solid vegetable shortening

Season the eggplant with ½ tsp of the salt and ¼ tsp of the cayenne.
Heat two Tbsp of vegetable oil in a skillet over medium-high heat.
Sauté the eggplant until slightly soft, about two to three minutes. 
Add the onions and sauté for about 3 minutes.
Add the shrimp and sauté until the shrimp turn pink.
Remove and set aside to cool.
Combine the eggs, milk, baking powder and the remaining tsp of salt and ¼ tsp of cayenne in a mixing bowl.
Add the flour, ¼ 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 F. 
Drop the batter, a heaping Tbsp 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 seasoning mix and serve immediately.

This recipe makes about 2 dozen.  This is such a versatile recipe.  It’s another one of those great Cajun items that can be enjoyed as an appetizer, a side dish or a savory brunch item.  Order from and you will swear you are in New Orleans when you taste these Shrimp & Eggplant Beignets.