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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.
For the Remoulade Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
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.
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.