Best Corn And Shrimp Beignets Recipes

CORN AND SHRIMP BEIGNETS

Corn and Shrimp Beignets image

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.

Provided by Yewande Komolafe

Categories finger foods, appetizer, main course

Time 30m

Yield 24 beignets

Number Of Ingredients 13

Ingredients

Vegetable oil, for frying
2 cups all-purpose flour
1/2 teaspoon ground cayenne
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed
1 whole lemon
1/4 cup thinly sliced chives (1/2 ounce)
1 cup fresh corn kernels (from 2 ears corn)
6 ounces peeled and deveined shrimp, coarsely chopped
1 1/4 cups seltzer water
1/4 cup sour cream
Sweet red chile sauce, for dipping (optional)

Steps:

Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE

Cheesy Shrimp Scampi Beignets with Corn Maque Choux and Basil Remoulade image

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.

Provided by Food Network

Time 50m

Yield 8 to 10 servings (about 28 beignets)

Number Of Ingredients 17

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

Steps:

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.