Name: Eggplant And Shrimp Beignets
Ingredients: 1 md Eggplant - (abt 1 lb); peeled, chopped; Salt; to taste; Cayenne pepper; to taste; 2 tb Olive oil; 1/2 c Chopped onions; 1/2 lb Large shrimp; peeled, deveined,; And cut in 1" pieces; 3 Eggs; beaten; 1 1/2 c Milk; 2 ts Baking powder; 3 1/4 c Flour; Oil; for frying; Emeril's Essence; see * Note; === GARNISH ===; 1 c Remoulade Sauce; see * Note; 2 tb Chopped green onions; 2 tb Brunoise red peppers

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Essnce04	1	servings

INGREDIENTS

1	md	Eggplant – (abt 1 lb); peeled, chopped
		Salt; to taste
		Cayenne pepper; to taste
2	tb	Olive oil
1/2	c	Chopped onions
1/2	lb	Large shrimp; peeled, deveined,
		And cut in 1" pieces
3		Eggs; beaten
1 1/2	c	Milk
2	ts	Baking powder
3 1/4	c	Flour
		Oil; for frying
		Emeril's Essence; see * Note
		=== GARNISH ===
1	c	Remoulade Sauce; see * Note
2	tb	Chopped green onions
2	tb	Brunoise red peppers

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" and "Remoulade Sauce"
recipes which are included in this collection.
Preheat the fryer. In a mixing bowl, season the eggplant with salt and
cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the
eggplant for about 2 to 3 minutes, or until the eggplant is soft. Add the
onions and saute for 3 minutes, or until slightly wilted. Add the shrimp
and saute until the shrimp turn pink, 2 to 3 minutes. Remove from the heat
and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder
together. Season the batter with salt and cayenne. Add the flour, 1/4 cup
at a time, whisking until all is used and the batter is smooth. Fold the
eggplant and shrimp mixture into the batter. Drop a tablespoon of the
batter at a time into the hot grease. When the beignets pop to the surface,
roll them around with a slotted spoon to brown evenly. Remove from the oil
and drain. Season the beignets with Emeril's Essence. Spoon the Remoulade
Sauce in the center of the plate. Mound the beignets in the center of the
sauce. Garnish with grated cheese, green onions, and peppers. This recipe
yields about 2 dozen fritters.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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