Best 4 Shrimp Eggplant Beignets With Remoulade Sauce Recipes

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**Shrimp Eggplant Beignets with Remoulade Sauce: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary journey like no other with our tantalizing recipe for Shrimp Eggplant Beignets, accompanied by a zesty Remoulade Sauce. This dish is a harmonious blend of flavors and textures, featuring tender shrimp, succulent eggplant, and a crispy, golden-brown exterior. The beignets are expertly crafted with a flavorful batter, ensuring a delightful crunch in every bite. The accompanying Remoulade Sauce adds a piquant touch, with its creamy texture and tangy, herbaceous notes. This recipe promises an unforgettable dining experience, whether you're hosting a special occasion or simply seeking a unique and satisfying meal. Explore the detailed instructions provided in this article to recreate this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED EGGPLANT WITH SHRIMP



Baked Eggplant With Shrimp image

In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. It comes from "Great Cajun Cooking" dotcom.

Provided by threeovens

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 medium eggplant
1 tablespoon flour
1 teaspoon salt
2 chicken bouillon cubes
1/2 cup boiling water
3/4 cup cooked rice
1/2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)
2 tablespoons breadcrumbs
1 tablespoon oil

Steps:

  • In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
  • Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
  • Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
  • Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
  • Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
  • Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
  • Fill the scooped out eggplant shells with the rice and shrimp mixture.
  • Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
  • Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 649.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 300.7, Sodium 3516.3, Carbohydrate 54.3, Fiber 11.1, Sugar 9.6, Protein 33.9

REMOULADE BY EMERIL



Remoulade by Emeril image

This is almost the same recipe that the great Emeril Lagasse created, but with less oil and a few small tweaks.

Provided by Late Night Gourmet

Categories     Sauces

Time 20m

Yield 16 serving(s)

Number Of Ingredients 14

1/4 cup fresh lemon juice
1/2 cup vegetable oil
1/2 cup onion, chopped
1/2 cup green onion, chopped
1/4 cup celery, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
3 tablespoons whole grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons parsley, chopped
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients in the bowl of a food processor and process for 30 seconds.
  • Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Nutrition Facts : Calories 73.7, Fat 7.1, SaturatedFat 0.9, Sodium 249, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 0.6

CORN AND SHRIMP BEIGNETS



Corn and Shrimp Beignets image

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.

Provided by Yewande Komolafe

Categories     finger foods, appetizer, main course

Time 30m

Yield 24 beignets

Number Of Ingredients 13

Vegetable oil, for frying
2 cups all-purpose flour
1/2 teaspoon ground cayenne
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed
1 whole lemon
1/4 cup thinly sliced chives (1/2 ounce)
1 cup fresh corn kernels (from 2 ears corn)
6 ounces peeled and deveined shrimp, coarsely chopped
1 1/4 cups seltzer water
1/4 cup sour cream
Sweet red chile sauce, for dipping (optional)

Steps:

  • Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
  • While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
  • Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
  • Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
  • Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

BRENNAN'S CLASSIC SHRIMP REMOULADE



Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories     Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

  • Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  • Cover and mix at high speed until well blended.
  • Remove cover and gradually add oil in a slow steady stream.
  • Sauce will thicken to a pourable, creamy consistency.
  • Store in covered container in refrigerator up to 3 days.
  • Serving suggestion: toss boiled shrimp in remoulade sauce.
  • Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

Tips:

1. Eggplant Preparation: - Cut the eggplant into uniform slices to ensure even cooking. - Salt the eggplant slices and let them rest for 30 minutes to draw out excess moisture, resulting in crispier beignets. - Rinse the salt off the eggplant slices thoroughly before coating them in the batter to prevent the beignets from being too salty. 2. Batter Consistency: - Make sure the batter is thick enough to coat the eggplant slices evenly. If the batter is too thin, it won't adhere properly and the beignets might fall apart during frying. - If the batter is too thick, add a little more milk or water until it reaches the desired consistency. 3. Frying Technique: - Use a deep fryer or a large saucepan filled with oil for frying the beignets. - Heat the oil to the correct temperature (350°F/177°C) before adding the beignets. If the oil is not hot enough, the beignets will absorb too much oil and become greasy. - Fry the beignets in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy beignets. - Flip the beignets halfway through frying to ensure even cooking and a golden-brown color on both sides. 4. Remoulade Sauce: - Use a good quality mayonnaise as the base for the remoulade sauce. - Add your favorite herbs and spices to the remoulade sauce to create a unique flavor profile. - Serve the remoulade sauce cold or at room temperature alongside the shrimp and eggplant beignets.

Conclusion:

Combining juicy shrimp and tender eggplant coated in a crispy batter, these Shrimp and Eggplant Beignets are a delightful appetizer or main course. Served with a tangy remoulade sauce, they offer a burst of flavors and textures that will tantalize your taste buds. The preparation involves slicing and salting the eggplant, creating a flavorful batter, and frying the beignets until golden brown. The remoulade sauce, made with mayonnaise, herbs, and spices, adds a creamy and tangy complement to the crispy beignets. With their vibrant colors and irresistible taste, these Shrimp and Eggplant Beignets are sure to be a hit at your next gathering.

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