This Southern-inspired dish uses buttery shrimp scampi in the cleverest of ways. The convenience of using frozen shrimp shortens prep time while the garlic-butter sauce adds major flavor to crisp, golden beignets. They are nestled in creamy, sweet corn and topped with a zesty remoulade spiked with plenty of lemon and fresh basil.
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings (about 28 beignets) |
Ingredients
- One 12-ounce box frozen shrimp scampi, such as SeaPak™ Shrimp Scampi
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour (see Cook’s Note)
- 4 large eggs
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 2 celery stalks, chopped
- 1 medium red, orange, yellow or green bell pepper, stemmed, seeded and chopped
- 1/2 yellow onion, chopped
- 2 cups corn kernels (from about 3 ears of corn)
- 2 teaspoons Cajun seasoning
- 3/4 cup heavy cream
- 1 cup mayonnaise
- 1 cup fresh basil leaves, chopped
- 2 tablespoons Dijon mustard
- Juice and finely grated zest of 1 lemon
- Vegetable oil, for frying and greasing the tablespoon
Instructions
- Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
- Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
- Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
- Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
- Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
- Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
- Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
- Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 462 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 136 mg |
| Sodium | 381 mg |
Reviews
Can these be baked?
Chef Lidia Haddadian’s recipes are always delicious and mouth watering!