Corn And Shrimp Beignets Recipes

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
• Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
• Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

SWEET CORN BEIGNETS WITH BACON-SUGAR DUST

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.

CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE

Steps:

• Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
• Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
• Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
• Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
• Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
• Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
• Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
• Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.

SHRIMP AND CORN SOUP

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

SHRIMP BEIGNETS

Steps:

• Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
• Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
• In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
• In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
• Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
• Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
• Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
• Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.