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Smoked Rock Shrimp and Sweet Corn Beignets (Emeril Lagasse) Recipe

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Smoked Rock Shrimp and Sweet Corn Beignets (Emeril Lagasse)
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Ingredients
41
Count
Nutrition
1915
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Season the rock shrimp with Essence. Prepare the smoker according to manufactures? directions. Add the shrimp and smoke for about 8 to 10 minutes. Remove from the smoker and cool.
  2. Heat the oil in a skillet over medium-high heat. Add the onions and season with Essence. Saute for about 3 minutes, or until slightly wilted. Add the corn and season with Essence. Continue to saute for 3 minutes. Add the shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to cool.
  3. 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. Add the shrimp mixture to the batter and fold to mix.
  4. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with the Essence. To serve, spoon the Remoulade in the center of a large serving plate. Arrange the beignets on top of the sauce. Garnish with the cheese and green onions.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Remoulade:
  10. Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.
  11. *RAW EGG WARNING
  12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1915.03 Kcal (8018 kJ)
Calories from fat 1050.77 Kcal
% Daily Value*
Total Fat 116.75g 180%
Cholesterol 319.41mg 106%
Sodium 7831.69mg 326%
Potassium 1159.96mg 25%
Total Carbs 162.29g 54%
Sugars 8.47g 34%
Dietary Fiber 20.54g 82%
Protein 55.9g 112%
Vitamin C 24.3mg 41%
Vitamin A 0.1mg 4%
Iron 12.2mg 68%
Calcium 699.9mg 70%
Amount Per 100 g
Calories 256.08 Kcal (1072 kJ)
Calories from fat 140.51 Kcal
% Daily Value*
Total Fat 15.61g 180%
Cholesterol 42.71mg 106%
Sodium 1047.28mg 326%
Potassium 155.11mg 25%
Total Carbs 21.7g 54%
Sugars 1.13g 34%
Dietary Fiber 2.75g 82%
Protein 7.48g 112%
Vitamin C 3.3mg 41%
Iron 1.6mg 68%
Calcium 93.6mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.2
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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