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 www.Cajungrocer.com so that you can experience a real taste of the south at unbelievably low prices. 

Ingredients

1 medium eggplant, peeled and chopped

1-½ tsp salt

½ tsp Cajun Chef Cayenne

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

Konriko Creole Seasoning

Instructions

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 www.Cajungrocer.com and you will swear you are in New Orleans when you taste these Shrimp & Eggplant Beignets.  

Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from www.Cajungrocer.com.  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

Ingredients

3 Tbsp butter

3 green onions, chopped (green and white parts)

2 Tbsp all-purpose flour

1 cup milk

1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage

20 saltine crackers, finely crumbled

1 egg, lightly beaten

½ tsp salt

¼ tsp Cajun Chef Cayenne Pepper

1/8 tsp Tabasco hot sauce

Cracker meal or bread crumbs for dredging

Butter and vegetable oil for frying

Instructions

Heat the butter in a large skillet over medium heat.

Add the onions and cook, stirring, for about one minute.

Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.

Remove from the heat.

Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.

Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)

Gently shape into six patties.

Dredge them in the cracker meal or breadcrumbs, coating completely and evenly.

Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. 

Fry the patties two to three minutes on each side until golden brown.

Drain on paper towels and serve warm.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from www.Cajungrocer.com