SHRIMP BEIGNETS
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
- Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
- In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
- In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
- Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
- Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
- Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
- Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.
BAYOU SHRIMP BEIGNETS
Try two or three of these on toasted French bread with tarter sauce to make an interesting po'boy sandwich. From The Evolution of Cajun and Creole Cuisine by John Folse.
Provided by Vicki in CT
Categories Cajun
Time 23m
Yield 25-30 beignets
Number Of Ingredients 14
Steps:
- Heat oil to 375°F in skillet or can use fry daddy.
- In seperate saute pan over medium heat melt butter. Saute onions, celery, bell pepper and garlic for about three minutes until veggies are wilted. Add green onion and saute one more minute.
- Sprinkle in flour and blend in with veggies to make a roux. Do not allow to brown. Remove from heat.
- In food processor chop raw shrimp for 30 seconds. Add eggs, lemon juice and sherry and blend an additional three seconds. Spoon this into vegetable mixture incorporating well.
- Sprinkle bread crumbs into mixture using just enough to absorb any extra liquids.
- Roll beignet mixture into 1 1/2" oblong patties and coat well with seasoned bread crumbs.
- Deep fry a few at a time until golden. Drain on paper towels.
- Serve hot with cocktail or tarter sauce.
Nutrition Facts : Calories 98.8, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.1, Sodium 242.5, Carbohydrate 7.4, Fiber 0.6, Sugar 0.8, Protein 5.8
BAYOU GULF SHRIMP GUMBO
This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that's beloved in the Louisiana bayou. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.
Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 204mg cholesterol, Sodium 792mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI
A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 32
Number Of Ingredients 11
Steps:
- In small bowl, mix aioli ingredients until well blended.
- Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
- To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.
Nutrition Facts : Calories 45, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g
BAYOU SHRIMP
Categories Appetizer Sauté Low Carb Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
- Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.
BAYOU SHRIMP
Make and share this Bayou Shrimp recipe from Food.com.
Provided by Lvs2Cook
Categories Cajun
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
- Peel and devein shrimp leaving tails intact.
- Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Add the garlic, Saute for 20 seconds until a pale golden color.
- Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
- Saute for 30 seconds.
- Add the beer and simmer for 1 minute or until shrimp turn pink.
- Remove from heat and add the butter, stirring until melted.
- Pour into a serving bowl and serve with the bread for dipping.
Nutrition Facts : Calories 844.2, Fat 26.8, SaturatedFat 13, Cholesterol 391.4, Sodium 2626.7, Carbohydrate 86.1, Fiber 5.2, Sugar 3.1, Protein 60.5
LOUISIANA SHRIMP CASSEROLE
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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