Ingredients:
2 tablespoons olive oil
1 eggplants ( 5 cups peeled and diced)
2 garlic cloves, minced
1 small sweet onions, 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 scallions
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
Directions:
Remoulade Sauce– Whisk together all ingredients. Cover and chill 1 hour.
Beignets– Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
Add shrimp; cook 1 minute.
Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360 F.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
Fold in eggplant mixture.
Drop batter by heaping tablespoonfuls into hot oil.
Fry beignets, a few at a time, 3 minutes or until golden, turning once.
Drain on paper towels.
Serve immediately with Remoulade Sauce.
Servings: Serve
Time preparation: 15 min.
Time total: 45 min.