Shrimp-eggplant Beignets With Remoulade Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 1 eggplant (5 cups peeled and diced)
• 2 garlic cloves, minced
• 1 small sweet onion, diced
• 1/4 cup celery, finely diced
• 1 1/2 teaspoons salt
• 1/4 teaspoon chili pepper flakes
• 1 lb peeled and cleaned shrimp, coarsely chopped
• vegetable oil (or peanut oil)
• 3 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 2 teaspoons baking powder
• 1/2 teaspoon ground red pepper
• 3 cups all-purpose flour
• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 2 tablespoons ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon worcestershire sauce
• 1/2 cup finely chopped scallion
• 1/4 cup finely chopped fresh flat leaf parsley
• 1 stalk finely chopped celery
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 2 teaspoons hot sauce
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 remoulade sauce-- whisk together all ingredients. cover and chill 1 hour.
• 2 beignets-- heat 2 tablespoons oil in a large skillet over medium-high heat.
• 3 add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
• 4 add shrimp; cook 1 minute.
• 5 remove from heat, and cool.
• 6 pour oil to depth of 3 inches in a dutch oven; heat to 360°f.
• 7 whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
• 8 fold in eggplant mixture.
• 9 drop batter by heaping tablespoonfuls into hot oil.
• 10 fry beignets, a few at a time, 3 minutes or until golden, turning once.
• 11 drain on paper towels.
• 12 serve immediately with remoulade sauce.