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    You are in: Home / Deep-fried / Shrimp-Eggplant Beignets With Remoulade Sauce Recipe
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    Shrimp-Eggplant Beignets With Remoulade Sauce

    Average Rating:

     7 Total Reviews

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    • on January 11, 2012

      Yes!!!!!

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    • on June 04, 2009

      OMG ~ these are just to die for :) WONDERFUL flavor, and they cooked up so fast. I used fresh baby white eggplant from my garden, and 2 very large garlic cloves. I think next time I'll add a bit more red pepper flakes, and salt (I cut the salt to 1 teaspoon and should have added 1 1/2 as written).I ended up with 40 beignets, and they were a healthy size. ~Rita~, thanks so much for a FABULOUS recipe ~ this one definitely goes in the keeper cookbook and in my opinion, would be very impressive to serve to company. BRAVO! Made for ZWT5, Bodacious Brickhouse Babes.

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    • on June 02, 2009

      Very light and fluffy fried seafood beignets. They were like tempura...very light and fluffy. I chose this because I have way too many eggplants from the garden, and this was a very unique way to use them. A bonus...my DS ate eggplant and enjoyed it for the first time! I used Virginia Cherry Blossom's Creole Remoulade Sauce 373985 because I really like capers in my remoulade sauce, plus she is a Senorita!! Made for ZWT5.

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    • on May 25, 2009

      These are absolutely fantastic! I made just a quarter batch for DS, his friend and myself. I got maybe 10 beignets. They are so easy to make and the remoulade sauce is delicious! I didn't have a whole grain mustard so I used horseradish mustard and it was soooo good! I'm thinking of maybe adding a little diced red pepper next time as well. The boys couldn't believe they ate eggplant! They loved it. Thanks so much for sharing a new favorite recipe. Brenda.

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    • on November 18, 2008

      These were light and flavorful, especially for being fried. You can't eat just one... but better then the potato chips.

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    • on June 17, 2007

      Wonderful, great flavor and mix of flavors. This is the kind of dish you'd expect to find at one of those rare hole-in-the-wall but fantastic food restaurants. The sauce is easier than it looks.

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    • on May 19, 2005

      I had a seafood dinner last weekend and served these beignets. They were a huge hit and the remoulade sauce is a must alongside these. The only change I made was to add in a bit more shrimp. Thanks for sharing the recipe!

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    Nutritional Facts for Shrimp-Eggplant Beignets With Remoulade Sauce

    Serving Size: 1 (160 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 231.6
     
    Calories from Fat 80
    34%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.5 g
    7%
    Cholesterol 80.3 mg
    26%
    Sodium 682.2 mg
    28%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.0 g
    16%
    Protein 9.6 g
    19%
    Detailed Nutrition Values About Nutrition Info
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