Shrimp Beignets
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
39
Spice
66
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 tbsp
Tarragon (chopped)2 tsps
Salt230 g
Goat Cheese1.5 cups
Water (lukewarm)30 g
Yeast8 cups
All-Purpose Flour1 cup
Milk8 tbsp
Butter (plus 1/2 cup)2
Eggs1 pinch
SugarDirections:
1
Stuffing: Rough chop shrimp, taking care to remove any debris
2
Briefly saute in oil
3
Add tarragon, salt, and pepper
4
Deglaze with stock, but do not reduce
5
Remove from heat and add goat cheese to bind
6
Stir in goat cheese off the heat so it gently melts
7
Transfer to a container and refrigerate
8
Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve
9
Whisk in 1 cup flour to make thick batter
10
Cover bowl loosely with plastic wrap
11
Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly
12
In mixing bowl, whisk together milk, butter, and eggs
13
In separate bowl, whisk together 6 1/2 cups of remaining flour and salt
14
Lightly oil large bowl
15
In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth
16
Add milk mixture and beat until blended
17
Using rubber spatula, scrape down sides of bowl
18
Add flour mixture one cup at a time
19
Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle
20
If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking
21
Scrape dough into a lightly oiled bowl (it will be sticky)
22
Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times
23
Lightly dust large baking sheet with flour
24
Dust work surface with flour
25
Scrape dough onto work surface and lightly sprinkle top of dough with more flour
26
Dust hands with flour
27
Gently press down on the dough to deflate it
28
Flatten dough into circle about 1/4-inch thick
29
Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness
30
Using a sharp blade, square off dough as evenly as possible
31
Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter
32
Do not cut through dough
33
Place heaping tablespoon of shrimp mixture in center of marked circles
34
Be sure to keep away from outside ring
35
Gently fold remaining 1/2 of dough back over marked circles
36
Using fingers, press out air pockets from around shrimp filling
37
Cut through dough using cutter centered around the filling
38
Save dough scraps and roll out for more beignets
39
Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown