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Heat the oil in a skillet over medium-high heat. Add the onions. Season
with salt and cayenne. Saute for about 2 minutes, or until slightly wilted.
Add the peppers and 1 tablespoon garlic and continue to saute for 1 minute.
Season the shrimp with Creole Seasoning. Add the shrimp to the pan and
saute for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set
aside to cool. Make a batter by combining the beaten eggs, milk and baking
powder. Season with salt and pepper. Add the flour, 1/4 cup at a time,
beating and incorporating until all is used and the batter is smooth. Add
the seafood mixture to the batter and fold to mix. Season with salt and
cayenne. Heat the shortening to 360 degrees F. Season with a dash of
Worcestershire Sauce and hot sauce. Drop the batter, a heaping tablespoon
at a time, into the hot oil. When the beignets pop to the surface, roll
them around with a slotted spoon in the oil to brown them evenly. Remove
and drain on paper towels. Season the beignets with Essence. Serve the
beignets with Remoulade Sauce.
Yields: 2 dozen.
Formatted and Busted by Carriej999@AOL.com
Recipe by: Emeril
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 8,
1998
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