Shrimp Beignets with Dipping Sauce
Crispy on the outside and tender on the inside, these fried balls of goodness are loaded with sweet shrimp flavor!
Servings: 48 beignets
Ingredients
For the Beignets
- 2 extra-large eggs
- 2 pounds uncooked shrimp chopped into bite-sized pieces
- 6 green onions ends trimmed and finely chopped
- 1 tablespoon unsalted butter melted
- clove garlic finely mined or grated on a microplane
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper or to taste
- ⅔ cup bread flour
- Vegetable oil for frying
For the Sauce
- ½ cup mayonnaise
- 1 ½ teaspoons chopped gherkins
- 1 ½ teaspoon chopped capers
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon freshly squeezed lemon juice
- kosher salt and freshly ground black pepper to taste
- Tabasco to taste
Instructions
For the Sauce
- In a small bowl, combine the mayonnaise, gherkins, capers, herbs, and lemon juice. Season to taste with salt, pepper, and Tabasco.
For the Beignets
- In a large bowl, combine the egg, shrimp, onions, butter, salt, pepper, and cayenne. Add flour and stir until blended. (Mixture will be thick.)
- In a large frying pan, heat about 2 inches of oil to 375ºF. Carefully drop one tablespoon of batter (I use a small, but generous ½-ounce ice cream scoop) a few at a time, into the hot oil. Fry until golden brown on both sides. Drain on a paper towel lined baking sheet. Transfer to a rack set over a baking sheet and keep in a warm oven until ready to serve. Repeat with the remaining batter. Serve with the dipping sauce. Enjoy!
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
