Shrimp Eggplant Beignets With Remoulade Sauce Food

SHRIMP BEIGNETS

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.

CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE

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.

REMOULADE SAUCE

Steps:

• Whisk together all ingredients.
• Cover and chill 1 hour.

SPAGHETTI WITH SHRIMP AND EGGPLANT

Steps:

• Peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
• Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
• Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE

Steps:

• Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
• Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
• Add shrimp; cook 1 minute.
• Remove from heat, and cool.
• Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
• Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
• Fold in eggplant mixture.
• Drop batter by heaping tablespoonfuls into hot oil.
• Fry beignets, a few at a time, 3 minutes or until golden, turning once.
• Drain on paper towels.
• Serve immediately with Remoulade Sauce.