Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mike Ditka's Shrimp Beignets




Source of Recipe


Mike Ditka's, New Orleans


List of Ingredients




Stuffing:
3 pounds gulf shrimp, peeled and deveined
3 tablespoons vegetable oil
1 tablespoon chopped tarragon
Salt and pepper
1/2 cup lobster stock
8 ounces goat cheese

Dough:
1 1/2 cups lukewarm water
1 ounce yeast
8 cups all purpose flour
1 cup milk
8 tablespoons butter, plus 1/2 cup melted butter
2 eggs
2 teaspoons salt
Pinch sugar
1 egg white

Recipe



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.



Yield: 8 to 12 servings