Okra-Shrimp Beignets

Southern Living
Okra-Shrimp BeignetsRecipe
Oxmoor House
This is not your ordinary beignet. A savory take on fried dough with powdered sugar, Okra-Shrimp Beignets are Lowcountry favorites fried into fritters that make for a perfect appetizer. 
Makes about 30


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Peanut oil
2 cups sliced fresh okra
1/2 green bell pepper, diced
1/2 medium onion, diced
1 large egg
1/2 cup all-purpose flour
1/4 cup heavy cream
1 jalapeño pepper, finely chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound unpeeled, medium-size raw shrimp (3 1/35 count), peeled and coarsely chopped


Hands-on: 27 Minutes
Total: 47 Minutes

1. Pour oil to depth of 3 inches into a Dutch oven; heat to 350°.

2. Stir together okra and next 8 ingredients in a large bowl until well blended; stir in shrimp.

3. Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve with salsa and sour cream.

Created date

August 2011