Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans.
While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.
Ingredients
Makes 20 to 25 beignets
Step 1
Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
Step 2
To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
Step 3
To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
Step 4
Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
Step 5
线板用纸巾,准备好了。指出d the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
Step 6
To serve, season with salt and accompany with the sauce.
How would you rate Coconut Shrimp Beignets with Pepper Jelly Sauce?
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Reviews (3)
Back to TopI completely disagree with the previous review. I didn't think they were heavy at all. I made them for a potluck and they were a huge hit. Overall, very tasty and would definitely make them again!
Ebethk87
Nashville TN/Los Angeles, CA
11/14/2014
Very heavy and the coating completely obscures the taste of the shrimp. I was quite disappointed. If you do try it, here are a couple of hints. Make sure your batter is quite thin and just coats the shrimp. Taste your dipping sauce - I did not think the vinegar was at all necessary after the mustard. I do not make fried food normally, but mine cooked perfectly in the 2 minutes in the recipe, so I do not think the oil temperature was the problem (I wish recipes would give me the proper temperature though!)
Kookabura
Chicago, Illinois
4/12/2013
I made these tonight for a Halloween party-a big hit! I hardly ever make anything deep fried, but these were surprisingly easy to do. I did wind up using a total of 3/4 cup of water to get the batter to a thick pancake consistency, but the results were exceptional. I used the 26-30 ct per pound shrimp, and they worked out great-I did find that the first few batches of four were the best-the last ones i fried had a slightly "burnt" taste-not sure if it was the oil getting too hot or the cayenne in the batter, or maybe I just cooked them too long. Regardless, they were rich and decadent. The sauce was simple and complemented the beignets nicely.
Anonymous
Ellensburg WA
10/27/2012
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Chefs Allison Vines-Rushing and Slade Rushing share recipes for deep-fried turkey, an oyster gratin, and pecan praline semifreddo from their book, *Southern Comfort*.
