The 15th Annual Food & Wine Classic at Aspen


Eggplany and Shrimp Beignets

Makes about 2 dozen

1. Season the eggplant with 1/2 teaspoon of the salt and1/4 teaspoon of the cayenne. Heat the oil in a skillet overmedium- high heat. Saute the eggplant until slightly soft, 2 to 3 minutes. Add the onions and saute until slightly wilted,about 3 minutes. Add the shrimp and saute until the shrimpturn pink, 2 to 3 minutes. Remove and set aside to cool.

2. Make a batter by combining the eggs, milk, baking powerand the remaining 1 teaspoon salt, and a 1/4 teaspoon cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Fold the eggplant-shrimp mixture into the batter and fold to mix. Heat the shortening to 360 F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around witha slotted spoon in the oil to brown them evenly. Remove and drain on paper towel. Sprinkle the beignets with the rub and serve with Remoulade.

From Louisiana Real and Rustic Cookbook

Remoulade

Makes two cups

Combine all the ingredients in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or refrigerate for serveral days in airtight container.



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