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Recipe Details
Spicy Spinach & Texas Wild Caught Shrimp Beignet with Spinach Remoulade

Spicy Shinach Beignets.JPG   Ingredients:
  • 2 cups fresh spinach leaves, stems removed
  • 1 Tablespoon olive oil
  • 1pound Wild Caught Texas Shrimp, peeled and deveined and roughly chopped
  • ¼ cup green onions, minced
  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¾ cup milk
  • 2 teaspoon fresh lemon juice
  • 1 fresh jalapeno, minced
  • 1 whole egg, slightly beaten
  • 2 egg whites
  • Peanut or canola oil for frying
  • 1 ½ cup spinach remoulade

Ingredients for Spinach Ramulade:
Makes 1 ½ cups
  • 2 cup spinach leaves, stems removed
  • 1 ounce olive oil
  • 1 cup mayonnaise
  • 1 teaspoon Tabasco
  • 2 teaspoon creole or Dijon mustard
  • 1 teaspoon fresh garlic minced
  • 1 pinch black pepper



To Prepare:
In a heavy sauce pan or fryer, heat enough oil to fill the pot at least three inches deep. Bring the oil temperature up to 375 degrees.
Heat the olive oil in a small skillet over medium heat and sauté the spinach until wilted. Remove from the heat and allow to cool. Place the spinach in a dish towel and wring out as much liquid as possible. Chop the spinach roughly.
In a large bowl place spinach, shrimp, green onions, flour, baking powder, milk, lemon juice, jalapeno and slightly beaten egg. Mix all ingredients together with a spoon until a batter forms. Do not over-mix.
Place the egg whites in a clean bowl and whip until they form soft peaks. Fold the egg white mixture into the batter.
Using a small dough scoop or a tablespoon, drop scoopfuls of the batter into the hot oil and fry for about four minutes, turning occasionally until the beignet are golden brown and floating.
Remove the beignet from the fryer and drain on paper towels, season with a little extra Cajun seasoning.

To Prepare Spinach Remoulade:
Heat the olive oil in a small skillet over medium heat and sauté the spinach until wilted. Remove from the heat and allow to cool. Place the spinach in a dish towel and wring out as much liquid as possible.
Place the spinach and the rest of the ingredients in a small food processor and puree until the sauce is green and smooth.
Refrigerate until needed.


To serve: 
Serve hot with spinach remoulade. Recipe makes about 2 dozen Shrimp Beignets.

Original recipe created by the Cabernet Grill, a Texas Wine Country Restaurant.
Spicy Shinach Beignets.JPG

© 2018 Texas Department of Agriculture