Savory Shrimp Beignets

Shrimp Beignets

Add a savory twist to the traditional fluffy, sweet beignets with a Southern-inspired recipe for shrimp beignets. These little bites of heaven are stuffed with shrimp and green onion, and feature a Louisiana-inspired batter made with Zatarain's® New Orleans Style Creole ...

Add a savory twist to the traditional fluffy, sweet beignets with a Southern-inspired recipe for shrimp beignets. These little bites of heaven are stuffed with shrimp and green onion, and feature a Louisiana-inspired batter made with Zatarain's® New Orleans Style Creole Seasoning. Served with a creamy, bright remoulade sauce made with Zatarain's® Cajun Hot Sauce, Creole Mustard and lemon juice, these golden brown beignets are the perfect appetizer for just about any get-together. Easy to make and ready to eat in just about 30 minutes, these savory shrimp beignets are a great way to turn up the heat on your average hors d'oeuvres. For a full spread of tasty appetizers, serve these along with some Cajun Hush Puppies, Chipotle Corn Pudding, Fried Green Tomatoes and Slow Cooker Cajun Buffalo Meatballs.

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20m
PREP TIME
15m
COOK TIME
290
CALORIES
17
INGREDIENTS

Servings: 12 (2 beignets)

Ingredients

  • Remoulade Sauce
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Zatarain's® Creole Mustard
  • 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 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.

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