AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 15
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
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Sangita Bain
[email protected]I'm not sure what went wrong, but my beignets turned out really dense. They weren't very good.
Md Kollol
[email protected]I thought these beignets were just okay. They were a bit bland, and the pepper jelly sauce didn't really do anything for me.
Mia Jasmine
[email protected]These beignets were a bit greasy for my taste, but they were still good. I think I might try a different recipe next time.
Beckie Talada
[email protected]I've never made beignets before, but these were surprisingly easy to make. They turned out perfect, and the pepper jelly sauce was the perfect finishing touch.
Grace Jean
[email protected]I made these beignets for a potluck, and they were a hit! Everyone loved them, and I got several requests for the recipe.
Naomi Queenie
[email protected]These beignets were easy to make and turned out great! The pepper jelly sauce was a bit too spicy for me, but my husband loved it.
Onuoha Zoe
[email protected]I'm not a big fan of coconut, but I really enjoyed these beignets. The coconut flavor was subtle, and the pepper jelly sauce was the perfect complement.
PER ZIVAL
[email protected]These coconut shrimp beignets were a bit more work than I expected, but they were worth it! They were so good, and my family loved them.
Suleiman Halimat sadiyya
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The coconut shrimp beignets were delicious! The pepper jelly sauce was also really good, but I think I might try a different sauce next time.
Muhammad Muzaffar Husain
[email protected]OMG! These beignets are amazing! The coconut and shrimp flavors go together perfectly, and the pepper jelly sauce is the perfect finishing touch. I'll definitely be making these again and again.
Ankit Bhattarai
[email protected]I've made these coconut shrimp beignets several times now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfect.
erdene dalai
[email protected]These coconut shrimp beignets were a hit at my party! They were crispy on the outside and fluffy on the inside, and the pepper jelly sauce was the perfect complement. I'll definitely be making these again.