Fried smoked rock shrimp and corn beignets
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 2 | Egg | |
| 1 | cup | Beer |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 1 | pounds | Rock shrimp |
| 1 | cup | Cooked corn |
| 1 | Roasted red bell pepper -- | |
| Diced | ||
| 12 | Cloves garlic, roasted and | |
| Mashed | ||
| 2 | tablespoons | Cilantro -- chopped |
| 1 | Jalapeno -- chopped | |
| ½ | Purple onions -- minced | |
| 1 | teaspoon | Cumin powder |
| 1 | pounds | Angel hair pasta -- cooked |
| 2 | quarts | Vegetable oil |
Directions
Mix first 5 ingredients until blended; then add next 8 ingredients and blend well. Take a heaping tablespoon of batter, and wrap pasta around it; lightly press into roll. Heat oil to 325 degrees, and drop beignets into oil; fry approximatly 5 minutes. Top with Alfredo, Marinara, or Pesto Sauce Source: Cajun Revalations. Chef; Eric Fincke Recipe By : Rhonda Guilbeaux From: Date: File
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