Shrimp-Eggplant Beignets With Remoulade Sauce

There’s a certain magic that happens when the aroma of frying dough mingles with the salty scent of the sea. I remember being a child, craning my neck to watch my grandmother expertly drop spoonfuls of batter into hot oil, the bubbling transforming into golden, irresistible orbs. Those were simpler times, filled with laughter, family, and the anticipation of the first bite into a warm, savory beignet. This recipe, a twist on her classic, brings back that feeling of warmth and joy, now infused with the delightful combination of shrimp and eggplant.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 15
• Yields: 4 dozen
• Dietary Type: Not Gluten-Free

Ingredients

For the Beignets:

• 2 tablespoons olive oil
• 1 eggplant (approximately 5 cups peeled and diced)
• 2 garlic cloves, minced
• 1 small sweet onion, diced
• ¼ cup celery, finely diced
• 1 ½ teaspoons salt
• ¼ teaspoon chili pepper flakes
• 1 lb peeled and cleaned shrimp, coarsely chopped
• Vegetable oil (or peanut oil) for frying
• 3 large eggs, lightly beaten
• 1 ½ cups buttermilk
• 2 teaspoons baking powder
• ½ teaspoon ground red pepper
• 3 cups all-purpose flour

For the Remoulade Sauce:

• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 2 tablespoons ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• ½ cup finely chopped scallion
• ¼ cup finely chopped fresh flat leaf parsley
• 1 stalk finely chopped celery
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 2 teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper

Equipment Needed

• Large skillet
• Dutch oven or deep fryer
• Whisk
• Mixing bowls
• Slotted spoon or spider
• Paper towels

Instructions

1. Prepare the Remoulade Sauce: In a medium bowl, whisk together the mayonnaise, whole grain mustard, ketchup, fresh lemon juice, Worcestershire sauce, finely chopped scallion, finely chopped fresh flat leaf parsley, finely chopped celery, minced garlic cloves, paprika, hot sauce, and fresh ground black pepper. Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld. The longer it chills, the better the flavor!

2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced eggplant, minced garlic, diced sweet onion, finely diced celery, salt, and chili pepper flakes. Cook for approximately 5 minutes, or until the vegetables are tender, stirring occasionally to prevent burning.

3. Incorporate the Shrimp: Add the coarsely chopped shrimp to the skillet with the vegetables. Cook for just 1 minute, or until the shrimp turns pink. Be careful not to overcook the shrimp, as it will become rubbery.

4. Cool the Mixture: Remove the skillet from the heat and allow the mixture to cool completely. This is an important step, as adding the hot mixture to the egg and buttermilk mixture could cook the eggs.

5. Heat the Frying Oil: Pour vegetable oil (or peanut oil) to a depth of 3 inches in a Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 360°F (182°C). Use a candy thermometer to ensure accurate temperature control. Maintaining the correct oil temperature is crucial for preventing soggy beignets.

6. Prepare the Batter: In a large mixing bowl, whisk together the lightly beaten eggs, buttermilk, baking powder, and ground red pepper.

7. Combine Wet and Dry Ingredients: Gradually whisk in the all-purpose flour just until moistened. Be careful not to overmix, as this can result in tough beignets. A few lumps in the batter are perfectly fine.

8. Fold in the Eggplant and Shrimp Mixture: Gently fold the cooled eggplant and shrimp mixture into the batter until it is evenly distributed.

9. Fry the Beignets: Carefully drop the batter by heaping tablespoonfuls into the hot oil. Fry the beignets in batches, being careful not to overcrowd the Dutch oven, as this will lower the oil temperature.

10. Cook Until Golden Brown: Fry the beignets for approximately 3 minutes, or until they are golden brown, turning them once halfway through the cooking time to ensure even browning.

11. Drain and Serve: Remove the fried beignets from the oil using a slotted spoon or spider and drain them on paper towels to remove excess oil.

12. Serve Immediately: Serve the shrimp-eggplant beignets immediately while they are still warm and crispy, with a generous serving of the chilled Remoulade Sauce.

Expert Tips & Tricks

• Eggplant Bitterness: If you prefer a less bitter flavor, you can salt the diced eggplant and let it sit for 30 minutes to draw out excess moisture, then rinse and dry it before cooking. However, the slight bitterness adds a nice complexity to the dish, so consider leaving it as is!
• Spice Level: Adjust the amount of chili pepper flakes and hot sauce to your preferred level of spiciness.
• Frying Temperature: Monitor the oil temperature closely throughout the frying process. If the oil gets too hot, the beignets will brown too quickly on the outside and remain uncooked on the inside. If the oil is not hot enough, the beignets will absorb too much oil and become greasy.
• Make-Ahead Remoulade: The Remoulade Sauce can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to develop even further.

Serving & Storage Suggestions

Serve these delectable beignets immediately for the best taste and texture. They are fantastic as an appetizer, a snack, or even as part of a larger meal. Leftover beignets are best stored in an airtight container in the refrigerator. They will stay good for up to 2 days, although they will lose some of their crispness. To reheat, you can bake them in a preheated oven at 350°F (175°C) for a few minutes until warmed through, or use an air fryer to restore some of the crispness. The Remoulade Sauce should always be kept refrigerated and will last for up to 5 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	231.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	9 g	13%
Saturated Fat	1.6 g	7%
Cholesterol	80.4 mg	26%
Sodium	682.3 mg	28%
Total Carbohydrate	28.4 g	9%
Dietary Fiber	2.2 g	8%
Sugars	4 g	N/A
Protein	9.6 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to add a binder such as xanthan gum to help with the structure.
• Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a plant-based buttermilk alternative by mixing non-dairy milk with a tablespoon of lemon juice or apple cider vinegar. Ensure your mayonnaise is also plant-based for the remoulade sauce.
• Spicy Kick: Add a pinch of cayenne pepper to the beignet batter for an extra kick.
• Vegetable Variation: Substitute the eggplant with zucchini or yellow squash for a slightly different flavor profile.
• Herbaceous: Add finely chopped fresh herbs like thyme or oregano to the beignet batter for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the beignet batter ahead of time?

A: It’s best to fry the beignets soon after making the batter. The baking powder will lose its potency over time, resulting in flatter beignets. However, if necessary, you can prepare the batter a few hours in advance and store it in the refrigerator.

Q: How do I know when the oil is at the right temperature?

A: The best way to ensure the oil is at the correct temperature is to use a candy thermometer. If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it. If the batter sizzles and turns golden brown in about 3 minutes, the oil is ready.

Q: Can I bake these beignets instead of frying them?

A: While frying is the traditional method for making beignets, you can try baking them for a healthier alternative. However, the texture will be different. Bake at 375°F (190°C) for about 15-20 minutes, or until golden brown.

Q: What if my beignets are soggy?

A: Soggy beignets are usually caused by the oil not being hot enough or overcrowding the pot. Make sure the oil is at 360°F (182°C) and fry the beignets in batches.

Q: Can I freeze leftover beignets?

A: While it’s not ideal, you can freeze leftover beignets. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through. Keep in mind that the texture will be affected by freezing.

Final Thoughts

This Shrimp-Eggplant Beignets with Remoulade Sauce recipe is more than just a dish; it’s an experience. The crispy, savory beignets paired with the tangy, flavorful Remoulade Sauce create a symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment with the variations and substitutions to make it your own. Gather your friends and family, and share the joy of creating and savoring this delightful dish together. I encourage you to try this recipe and let me know what you think. What are you waiting for? Get cooking!