Shrimp & crab beignet BLT with applewood smoked bacon, petite lettuce, heirloom tomato and remoulade sauce:
BEIGNET MIX
Ingredients:
Flour 2 Cups
Egg, Whole 4 Each
Bell Pepper, Diced ½ Cup
Onion, Diced ¼ Cup
Celery, Diced ¼ Cup
Lump Crab Meat ½ Cup
Remoulade Sauce 2 Tbs
Kosher Salt To Taste
Coarse Ground Black Pepper To Taste
METHOD:
Combine all ingredients except crab. Mix all until well combined; there should not be lumps. Gently fold crab meat into batter. Cover and refrigerate for two hours or until well chilled.
REMOULADE SAUCE
Ingredients:
Mayonnaise 2 Cups
Creole Mustard ¼ Cup
Ketchup 2 Tbs
Parsley, Chopped 2 Tbs
Capers, Chopped 4 Tbs
Red Onion, Minced 2 Tbs
Cornichon Pickles, Minced 2 Tbs
Juice of Lemon 1 Each
Tabasco To Taste
Salt To Taste
White Pepper, Ground To Taste
Combine all ingredients and refrigerate until needed.
ASSEMBLY
Ingredients:
Poached U12 Shrimp 12 Each
Crab Beignet Mix As Needed
Petite Lettuce As Desired
Heirloom Tomato As Desired
Applewood Smoked Bacon 12 Half Pieces
French Bread Toasted 12 Each
Vegetable Oil As Needed
Remoulade Sauce 1 Cup
Method:
Heat vegetable oil in cast iron skillet until it reaches 325 degrees. Coat shrimp completely with batter and slowly immerse in oil and cook until done approximately 3 to 4 minutes. Remove shrimp and drain on a paper towel.
Arrange lettuce and tomato on plate drizzle remoulade sauce over all. Place toasted bread on plate and put shrimp beignet on top then bacon. Garnish with petite herbs or micro greens.
