CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE
This Southern-inspired dish uses buttery shrimp scampi in the cleverest of ways. The convenience of using frozen shrimp shortens prep time while the garlic-butter sauce adds major flavor to crisp, golden beignets. They are nestled in creamy, sweet corn and topped with a zesty remoulade spiked with plenty of lemon and fresh basil.
Provided by Food Network
Time 50m
Yield 8 to 10 servings (about 28 beignets)
Number Of Ingredients 17
Steps:
- Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
- Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
- Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
- Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
- Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
- Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
- Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
- Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
SHRIMP BEIGNETS
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
- Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
- In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
- In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
- Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
- Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
- Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
- Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.
BAYOU SHRIMP BEIGNETS
Try two or three of these on toasted French bread with tarter sauce to make an interesting po'boy sandwich. From The Evolution of Cajun and Creole Cuisine by John Folse.
Provided by Vicki in CT
Categories Cajun
Time 23m
Yield 25-30 beignets
Number Of Ingredients 14
Steps:
- Heat oil to 375°F in skillet or can use fry daddy.
- In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute.
- Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat.
- In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well.
- Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids.
- Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs.
- Deep fry a few at a time until golden. Drain on paper towels.
- Serve hot with cocktail or tarter sauce.
Nutrition Facts : Calories 98.8, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.1, Sodium 242.5, Carbohydrate 7.4, Fiber 0.6, Sugar 0.8, Protein 5.8
SHRIMP AND SCALLOP ENCHILADAS
This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this!
Provided by TxGriffLover
Categories Tex Mex
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a hot pan, sauté onions, chilies, scallops and shrimp.
- Add tomato and lime juice. Season to taste.
- Blanch corn tortillas in hot oil for a few seconds to soften.
- Fill the tortillas with the seafood mixture and roll.
- Place two enchiladas in the center of each plate.
- . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
- Garnish with chopped cilantro and Queso Fresco.
- Top with three grilled shrimp and 5 beignets per plate.
- Crawfish Beignets:.
- 1 Lb. Chopped crawfish tail meat.
- 4 eggs.
- ½ Cup red bell pepper (chopped).
- ½ Cup red onion (chopped).
- ½ Cup green onion (chopped).
- 1 Tbsp garlic.
- 1 ½ Cups flour.
- 1 Cup corn meal
- 2 Tsp baking powder.
- ½ Cup milk.
- Salt and pepper to taste.
- Directions.
- Combine all ingredients.
- Scoop with a small melon baller and fry till golden brown.
- Creole Sauce:.
- 1 Yellow onion, chopped.
- 1 Red bell pepper, chopped.
- 1 Green bell pepper, chopped.
- ½ Jalapeno, chopped.
- 1 Small rib of celery, chopped.
- ½ Carrot, chopped.
- 1 Tbsp garlic (minced).
- 2 Cups chicken stock.
- 2 Cups diced canned tomatoes.
- 3 Tsp Creole seasoning.
- Roux (2 ox butter and 2 oz flour cooked until dark brown).
- Directions.
- Saute all vegetables in a little butter until soft.
- Add tomatoes and chicken stock and simmer for 30 minutes.
- Quickly whisk in roux.
- Puree and season to taste.
Nutrition Facts : Calories 186.5, Fat 2.7, SaturatedFat 0.4, Cholesterol 79.6, Sodium 104.2, Carbohydrate 28, Fiber 4.9, Sugar 1.7, Protein 14.3
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
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