| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Cajun |
Seafood |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 2 |
|
Egg |
| 1 |
c |
Beer |
| 1 |
t |
Salt |
| 1 |
T |
Baking powder |
| 1 |
lb |
Rock shrimp |
| 1 |
c |
Cooked corn |
| 1 |
|
Roasted red bell pepper |
|
|
Diced |
| 12 |
|
Cloves garlic, roasted and |
|
|
Mashed |
| 2 |
T |
Cilantro, chopped |
| 1 |
|
Jalapeno, chopped |
| 1/2 |
|
Purple onions, minced |
| 1 |
t |
Cumin powder |
| 1 |
lb |
Angel hair pasta, cooked |
| 2 |
qt |
Vegetable oil |
INSTRUCTIONS
Mix first 5 ingredients until blended; then add next 8 ingredients
and blend well. Take a heaping tablespoon of batter, and wrap pasta
around it; lightly press into roll. Heat oil to 325 degrees, and
drop beignets into oil; fry approximatly 5 minutes. Top with Alfredo,
Marinara, or Pesto Sauce Source: Cajun Revalations. Chef; Eric Fincke
Recipe By : Rhonda Guilbeaux From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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