Shrimp & Eggplant Beignets
- 1 medium eggplant, peeled and chopped
- 1-1/2 tsp salt
- 1/2 tsp Cajun Chef Cayenne
- 2 Tbsp vegetable oil
- 1/2 cup onions
- 1/2 lb small Gulf White Shrimp, peeled and deveined
- 3 eggs, beaten
- 1-1/2 cups milk
- 2 tsp baking powder
- 3-1/4 cups all-purpose flour
- 4 cups solid vegetable shortening
- Konriko Creole Seasoning
Season the eggplant with 1/2 tsp of the salt and 1/4 tsp of the cayenne. Heat the 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 three 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 one tsp salt and 1/4 tsp 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 360º 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 the seasoning mix and serve immediately. Makes about 2 dozen.
Description: Grade "A" white Gulf shrimp. Packaged in Delcambre, Louisiana, the shrimp capital of Louisiana. 36/40 count per pound (completely peeled & deveined). No hassle peeling. Serve in salads, pasta or fry them up for a Louisiana style po-boy. Our shrimp are fresh frozen and are caught within the last month. To minimize cost, please select GROUND shipping. Your shrimp will ship with dry ice and will arrive frozen. Very tasty and happy eating! 5 lbs. pack.Learn More
Description: Enjoy KONRIKO Creole Seasoning with no limitations on any type of food whenever you like. Simply use it like salt in cooking and at the table. KONRIKO Creole seasoning is especially good in barbecuing. Just season, then refrigerate the meat for one hour before cooking.
Unit Size: 6oz.
Description: Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood. It's perfect for shrimp, crabs and crawfish cooked Cajun style! Cayenne pepper is mildly hot, approximately 25,000 to 30,000 heat units.Learn More
Unit Size: 3.75 oz. (106.3g)