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Great EgretReflected in Foggy Cypress Swamp, Lake Martin, Louisiana, USA
Arthur Morris
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La Belle Cuisine
Eggplant and Shrimp Beignets
 
Louisiana Real
and Rustic
by Emeril Lagasse and Marcelle Bienvenu,
1996, William
Morrow and Co.
“A
beignet makes most people think of the sweet doughnuts or fritters served
in the
French Quarter with café au lait, but there are all kinds of beignets
in
Louisiana. When shrimp season opens and gardens yield plump, purple
eggplants,
I
crave anything cooked with these two favorites of mine. These
crunchy tidbits
are addictive when dipped in
Creole Tartar Sauce.”
Makes about 2
dozen
1 medium eggplant, peeled and
chopped (about 1 pound)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons vegetable oil
1/2 cup chopped onions
1/2 pound large shrimp, peeled,deveined,
and cut into 1/2 inch pieces
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
Solid vegetable shortening for deep-frying
1 teaspoon
Rustic Rub
1. Season the eggplant with 1/2 teaspoon of the salt
and 1/4 teaspoon of
the cayenne. Heat the oil [shortening] in a skillet over
medium-high heat.
Sauté the eggplant until slightly soft, 2 to 3 minutes. Add
the onions and
sauté, for about 3 minutes, or until slightly wilted. Add
shrimp and sauté
until the shrimp turn pink, 2 to 3 minutes. Remove and set
aside to cool.
2. Make a batter of the eggs, milk, baking powder, the remaining tea-
spoon salt,
and 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time,
beating
and
incorporating until the batter is smooth. Add the eggplant-
shrimp
mixture and
fold to mix. Heat the shortening to 360 degrees F.
Drop in
the batter, a heaping
tablespoon at a time. When the beignets
pop to the
surface, roll them around in
the oil with a slotted spoon to
brown them
evenly. Remove and drain on paper
towels.
3. Sprinkle the beignets with the Rustic Rub and serve.
These beignets are
just as addictive when dipped in:
Emeril's Rémoulade
”Traveling around the state, you will no doubt encounter many different
rémoulade sauces. Some are very spicy, others are tamer. Some are
red,
made
so
with ketchup, others are white, made with mayonnaise. Which
is best? Which
is
right? If you ask a local, he’ll probably tell you, the
one that is best, or
right,
is the one you like.
Rémoulade is traditionally served over cold boiled
shrimp or chilled
lump crabmeat on a bed of shredded lettuce as an appetizer…”
2 cups
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
Put all the ingredients in a food processor and
process for 30 seconds.
Use immediately or store. Will keep for several days in
an airtight con-
tainer
in
the refrigerator.
More Party Ideas:
Baked Crab, Brie, and
Artichoke Dip
Cajun Chicken
Morsels
Cajun Popcorn (Paul
Prudhomme)
Crawfish
Beignets with
Spicy Tartar Sauce
Hot Pepper Wings with
Cilantro Sour Cream
Marinated Pork Tenderloin with
Jezebel Sauce
Pepper Biscuits with Cheddar
Pecan Spread
Salsa Collection
Ultimate Nachos
Union Square
Cafe Bar Nuts
Index - Appetizer Recipes
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