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.