shrimp or crawfish beignets and cajun sauce
These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.
prep time
20 Min
cook time
5 Min
method
---
yield
Ingredients
- FOR THE BEIGNETS
- 1 - egg, beaten
- 1 pound chopped cooked shrimp or crawfish
- 4 - green onions
- 1 1/2 teaspoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/3 cup bread flour
- - oil for deep frying (peanut oil is best)
- - cajun seasoning to taste
- CAJUN DIPPING SAUCE
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- 1/4 teaspoon prepared horseradish
- 1/4 - 1/2 teaspoon hot pepper sauce
How To Make shrimp or crawfish beignets and cajun sauce
-
Step 1Heat oil in a large skillet or fryer to 375 degrees or medium high.
-
Step 2in a large bowl combine the egg, crawfish, onions, melted butter, salt and cayenne pepper. Stir in teh flour until blended.
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Step 3Drop the batter a tablespoon at a time into the hot oil and fry until golden brown all around. Drain on a wire rack over paper towels. Sprinkle lightly with your favorite cajun seasoning while still hot.
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Step 4For the dipping sauce combine the mayonnaise, ketchup and horseradish in a small bowl and add hot pepper sauce to your liking. Serve with the beignets.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Seafood Appetizers
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