Shrimp-Eggplant Beignets With Remoulade Sauce

• Beignets
• 2 tablespoons olive oil
• 1 eggplant (5 cups peeled and diced)
• 2 garlic cloves, minced
• 1 small sweet onion, diced
• 1/4 cup celery, finely diced
• 1 1/2 teaspoons salt
• 1/4 teaspoon chili pepper flakes
• 1 lb peeled and cleaned shrimp, coarsely chopped
• vegetable oil (or peanut oil)
• 3 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 2 teaspoons baking powder
• 1/2 teaspoon ground red pepper
• 3 cups all-purpose flour
• Remoulade Sauce
• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 2 tablespoons ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 cup finely chopped scallion
• 1/4 cup finely chopped fresh flat leaf parsley
• 1 stalk finely chopped celery
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 2 teaspoons hot sauce
• 1/4 teaspoon fresh ground black pepper

1. Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
2. Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
4. Add shrimp; cook 1 minute.
5. Remove from heat, and cool.
6. Pour oil to depth of 3 inches in a Dutch oven; heat to 360u0b0F.
7. Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
8. Fold in eggplant mixture.
9. Drop batter by heaping tablespoonfuls into hot oil.
10. Fry beignets, a few at a time, 3 minutes or until golden, turning once.
11. Drain on paper towels.
12. Serve immediately with Remoulade Sauce.

beignets, olive oil, eggplant, garlic, sweet onion, celery, salt, chili pepper, shrimp, vegetable oil, eggs, buttermilk, baking powder, ground red pepper, allpurpose, remoulade sauce, mayonnaise, whole grain mustard, ketchup, lemon juice, worcestershire sauce, scallion, flat leaf parsley, celery, garlic, paprika, hot sauce, fresh ground black pepper

Taken from www.food.com/recipe/shrimp-eggplant-beignets-with-remoulade-sauce-85089 (may not work)