Shrimp-and-Eggplant Beignets
 
Makes about 4 dozen
Ingredients
  • 1 medium eggplant, peeled and chopped 1½ teaspoons salt, divided
  • ½ teaspoon cayenne, divided
  • 2 tablespoons vegetable oil
  • ½ cup chopped onions
  • ½ pound small fresh shrimp
  • 3 large eggs, beaten
  • 1½ cups whole milk
  • 2 teaspoons baking powder
  • 3¼ cups all-purpose flour
  • Solid vegetable shortening, for frying
  • Seasoning Mix (see Kitchen Tip)
  • Dipping Sauce (recipe follows)
Instructions
  1. Season the eggplant with ½ teaspoon salt and ¼ teaspoon cayenne.
  2. Heat oil in a skillet over medium-high heat. Add the eggplant, and cook, stirring frequently, until tender, about 2 to 3 minutes. Add the onions, and cook, stirring frequently, for about 3 minutes. Add the shrimp, and cook, stirring frequently, until the shrimp are firm and pink. Remove and set aside to cool.
  3. In a large bowl, combine eggs, milk, baking powder, remaining 1 teaspoon salt, and remaining ¼ teaspoon cayenne. Add flour, ¼ cup at a time, beating with a whisk until batter is smooth. Fold in eggplant and shrimp mixture.
  4. Heat shortening to 360°. Drop the batter, 1 heaping tablespoon at a time, into the hot shortening. When the beignets pop to the surface, roll them around in the shortening to brown them evenly. Let drain on paper towels. Sprinkle with seasoning mix, and serve warm with the Dipping Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-eggplant-beignets/