FOOD NETWORK SPONSORED SEA PACK CHOPPED AT HOME CHALLENGE - JUNE 2020

Cheesy Shrimp Beignets w/ Corn Maque Choux & Basil Remoulade 

Placement: Grand Prize winner! 

Prize: $5,000 & Sea Pack products for a year!

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RECEIPE

Ingredients:

1 - 12 ounce package Sea Pack Shrimp Scampi

1/4 cup unsalted butter, at room temperature 

250 grams water

1/4 teaspoons sea salt, or more as needed

1/8 teaspoons sugar

110 grams butter

140 grams all-purpose flour

3/4 cup onion, chopped

½ cup celery, chopped

½ cup each red, yellow and green bell peppers, chopped

2 cups corn kernels 

1/3 cup heavy cream

½ cup mayonnaise 

2 tablespoons basil, finely chopped

1 tablespoons fresh lemon juice

1 tsp lemon zest

1 ½ tsp salt-free Cajun seasoning, divided

1 tsp Dijon mustard 

5 large eggs

½ cup Monterey Jack cheese, shredded

Directions:

  1. Prepare Sea Pack Shrimp Scampi according to microwave directions; transfer melted butter mixture into a measuring cup; coarsely chop shrimp and set aside.

  2. In a medium saucepan, bring 1/4 cup reserved scampi butter, unsalted butter, water, salt and sugar to a boil.

  3. Add flour and mix vigorously with a wooden spoon for about 30 seconds or till dough turns into a ball; cool dough.

  4. While dough cools, place remaining scampi butter mixture in a heavy skillet (or cast iron skillet). Add onion, celery and bell peppers; sauté till translucent; add corn and sauté for another 2 minutes; add cream and cook till most liquid evaporates; season to taste; set aside.

  5. In a small bowl, combine mayonnaise, basil, lemon juice and zest, ½ teaspoon Cajun seasoning and Dijon mustard; combine well; set aside. 

  6. Once dough is cooled, add eggs, one at a time, mixing vigorously till well combined and forming a silky dough; add reserved chopped shrimp and shredded cheese and mix to combine.

  7. Heat oil to 350 degrees. Using a greased measuring tablespoon, drop batter in batches into pre-heated oil and fry till golden (about 2 minutes per batch). 

  8. Serve warm beignets w/ corn maque choux and basil remoulade. Enjoy! 

Lidia Haddadian