Saturday, February 6, 2010

New Orleans Beignets & Shrimp Creole

In honor of the Saints, A recipe for New Orleans Shrimp Creole and Beignets


8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined


1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

New Orleans Beignets

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 3 Hrs


2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar

1.In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.Shake confectioners' sugar on hot beignets. Serve warm.

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