Smoked Rock Shrimp And Sweet Corn Beignets Recipe - Cooking Index
Smoked Rock Shrimp And Sweet Corn Beignets Recipe - Cooking Index
| 1 lb | 454g / 16oz | Rock shrimp |
| Bayou Blast - see * Note | ||
| 2 tablespoons | 30ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1 cup | 62g / 2.2oz | Sweet corn kernels |
| 1 teaspoon | 5ml | Chopped garlic |
| 3 | Eggs - beaten | |
| 1 1/2 cups | 355ml | Milk |
| 2 teaspoons | 10ml | Baking powder |
| 3 1/4 cups | 203g / 7.2oz | Flour |
| 1 teaspoon | 5ml | Salt |
| 1 | Crystal Hot Sauce | |
| 1 | Worcestershire sauce | |
| 1 tablespoon | 15ml | Chopped parsley |
| Solid vegetable shortening - for deep-frying | ||
| Bayou Blast - see * Note | ||
| 1 cup | 237ml | Remoulade Dressing |
| 1/4 cup | 36g / 1.3oz | Grated Parmigiano-Reggiano cheese |
| 2 tablespoons | 30ml | Chopped green onions, green part only |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Season the rock shrimp with Bayou Blast. Prepare the smoker according to manufactures directions. Add the shrimp and smoke for about 8 to 10 minutes. Remove from the smoker and cool.
Heat the oil in a skillet over medium-high heat. Add the onions and season with the Creole seasoning. Saute for about 3 minutes, or until slightly wilted. Add the corn and season with Creole seasoning. Continue to saute for 3 minutes. Add the shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to cool.
Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with the Creole seasoning.
To serve, spoon the Remoulade in the center of a large serving plate. Arrange the beignets on top of the sauce. Garnish with the cheese and green onions.
This recipe yields about 2 dozen.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B79)
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