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Rock Shrimp and Corn Beignets




Source of Recipe


Internet


List of Ingredients




1 lb. Rock Shrimp
2 tbs. Vegetable Oil
1/2 c. Chopped Onions
1 c. Sweet Corn Kernels
1 tsp. Chopped Garlic
3 eggs, beaten
1 1/2 c. Milk
2 tsp. Baking Powder
3 1/4 c. All-Purpose Flour
1 tsp. Salt
Dash of Hot Sauce
Dash of Worcestershire Sauce
1 tbs. Chopped Parsley
Solid Vegetable Shortening for deep-frying
2 tbs. Green Onions, chopped, green part only
Salt & Pepper, enough for seasoning



Recipe



Season the rock shrimp with salt and pepper. Sauté the shrimp until half cooked. Remove and cool. Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley, onions, and corn. Add the shrimp to the batter and fold to mix. Heat the shortening to 360 degrees fahrenheit. Drop the butter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spook in the oil to brown them evenly. Remove and drain on paper towels.

Yield: about 24