Shrimp-Eggplant Beignets With Remoulade Sauce

Name: Shrimp-Eggplant Beignets With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beignets; 2 tablespoons olive oil; 1 eggplant (5 cups peeled and diced); 2 garlic cloves, minced; 1 small sweet onion, diced; 1/4 cup celery, finely diced; 1 1/2 teaspoons salt; 1/4 teaspoon chili pepper flakes; 1 lb peeled and cleaned shrimp, coarsely chopped; vegetable oil (or peanut oil); 3 large eggs, lightly beaten; 1 1/2 cups buttermilk; 2 teaspoons baking powder; 1/2 teaspoon ground red pepper; 3 cups all-purpose flour; Remoulade Sauce; 1 cup mayonnaise; 2 tablespoons whole grain mustard; 2 tablespoons ketchup; 1 tablespoon fresh lemon juice; 1 tablespoon Worcestershire sauce; 1/2 cup finely chopped scallion; 1/4 cup finely chopped fresh flat leaf parsley; 1 stalk finely chopped celery; 2 garlic cloves, minced; 1 teaspoon paprika; 2 teaspoons hot sauce; 1/4 teaspoon fresh ground black pepper

Servings: persons

Beignets
2 tablespoons olive oil
1 eggplant (5 cups peeled and diced)
2 garlic cloves, minced
1 small sweet onion, diced
1/4 cup celery, finely diced
1 1/2 teaspoons salt
1/4 teaspoon chili pepper flakes
1 lb peeled and cleaned shrimp, coarsely chopped
vegetable oil (or peanut oil)
3 large eggs, lightly beaten
1 1/2 cups buttermilk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 garlic cloves, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

1
Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
2
Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
3
Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
4
Add shrimp; cook 1 minute.
5
Remove from heat, and cool.
6
Pour oil to depth of 3 inches in a Dutch oven; heat to 360u00b0F.
7
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
8
Fold in eggplant mixture.
9
Drop batter by heaping tablespoonfuls into hot oil.
10
Fry beignets, a few at a time, 3 minutes or until golden, turning once.
11
Drain on paper towels.
12
Serve immediately with Remoulade Sauce.

1828

kcal

Calories

130

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Beignets, 2 tablespoons olive oil, 1 eggplant (5 cups peeled and diced), 2 garlic cloves, minced, and more.

Yes, Shrimp-Eggplant Beignets With Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!