A traditionally sweet dessert, our version of beignets shakes things up with a savory twist. Pastry dough is stuffed with shrimp and scallions and then flavored with Zatarain’s® Creole Seasoning. Deep fry and serve with a bright and creamy remoulade sauce, featuring Zatarain’s® Cajun Hot Sauce, Creole Mustard and lemon juice.
20m
PREP TIME
15m
COOK TIME
290
CALORIES
17
INGREDIENTS
A traditionally sweet dessert, our version of beignets shakes things up with a savory twist. Pastry dough is stuffed with shrimp and scallions and then flavored with Zatarain’s® Creole Seasoning. Deep fry and serve with a bright and creamy remoulade sauce, featuring Zatarain’s® Cajun Hot Sauce, Creole Mustard and lemon juice.
20m
PREP TIME
15m
COOK TIME
290
CALORIES
17
INGREDIENTS
Ingredients 12 (2 beignets) Servings
- Remoulade Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Zatarain's® Creole Mustard Squeeze Bottle
- 2 tablespoons capers, coarsely chopped
- 2 tablespoons chopped green onions
- 1 teaspoon Zatarain's® Cajun Hot Sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon celery seed
- Savory Shrimp Beignets
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1 tablespoon Zatarain's® New Orleans Style Creole Seasoning
- 1 1/4 cups whole milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
-
1/2
pound
cooked
shrimp, coarsely chopped
![substitution]( "substitution")
Substitutions available
- cooked rock shrimp, crawfish or langoustine, coarsely chopped
- 2 green onions, chopped
- Vegetable oil, for frying
INSTRUCTIONS
- 1 For the Remoulade Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
- 2 For the Beignets, mix flour, baking powder and Creole Seasoning with a whisk in large bowl. Add milk and egg; mix just until moistened. Whisk in melted butter until smooth. Gently stir in shrimp and green onions. Let batter stand for at least 30 minutes or up to overnight.
- 3 Pour 2 inches of oil in large Dutch oven. Heat to 350°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown and crisp. Drain on paper towel-lined plate. Serve beignets with Remoulade Sauce.
NUTRITION INFORMATION
(per Serving)
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