Ingredients
- 1 lb. shrimp
- Emeril's Creole Seasoning
- 2 tablespoons vegetable oil
- 1/2 cup chopped onions
- 1 cup sweet corn kernels
- 1 teaspoon chopped garlic
- 3 eggs beaten
- 1-1/2 cups milk
- 2 teaspoons baking powder
- 3-1/4 cups flour
- 1 teaspoon salt
- 1 dash hot sauce
- 1 dash Worcestershire sauce
- Solid vegetable shortening
- Emeril's Creole Seasoning
- 1 cup Remoulade Dressing
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped green onions, green parts
Preparation
Step 1
Season the shrimp with creole seasoning. Prepare the smoker according to manufacturers directions. Add the shrimp and smoke about 8-10 minutes. Remove from the smoker and cool.
Heat the oil in a skillet over medium-high heat. Add the onions and season with the creole seasoning. Saute for about 3 minutes, or until slightly wilted. Add the corn and season with Creole seasoning. Continue to saute for 3 minutes. Add the shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to cool.
Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating to incorporate until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Add the shrimp mixture to the batter and fold to mix. Heat the shortening to 360 degrees. 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 with Creole seasoning.