These were pretty good, but not good enough to warrant all of the chopping/slicing required. I made the salsa and the cilantro sour cream, too, and they were good. I am not fast with a knife, and it took me forever to chop/slice two kinds of onions, two kinds of peppers, okra, shrimp, tomatoes, and cilantro and to juice limes. If you are a more efficient chopper (or if you have an assistant) this might be worth it, especially if you love okra. I am not sure the salsa added much to the meal, but the sour cream was good. I may use that with something else, too. I followed the recipe except that I did not have peanut oil, so I fried them in canola oil.
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.
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Total: 47 Minutes
- 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
- Fresh Tomato Salsa
- Cilantro Sour Cream
- 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.
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