Shrimp Eggplant Beignets With Remoulade Sauce Recipes

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 COCKTAIL WITH REMOULADE SAUCE

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE

Steps:

• Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
• Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
• Add shrimp; cook 1 minute.
• Remove from heat, and cool.
• Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
• Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
• Fold in eggplant mixture.
• Drop batter by heaping tablespoonfuls into hot oil.
• Fry beignets, a few at a time, 3 minutes or until golden, turning once.
• Drain on paper towels.
• Serve immediately with Remoulade Sauce.

REMOULADE SAUCE

Steps:

• 1. Whisk together all ingredients. Cover and chill 1 hour.

REMOULADE SAUCE

Steps:

• Whisk together all ingredients.
• Cover and chill 1 hour.