Crispy Idaho® Potato Beignets with
Creole Barbecued Shrimp
Yummy potato and Parmesan cheese beignets served with fabulous Creole Barbecued Shrimp.
1 (8 ounce) Idaho® potato, scrubbed
4 ounces unsalted butter
1 cup water
1 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 tablespoons minced thyme leaves
1 tablespoon minced chives
4 large eggs
1 1/4 cups grated Parmesan cheese
Creole Barbecued Shrimp
2 tablespoons canola oil
1 cup minced, peeled shallots
2 tablespoons minced, peeled garlic
1 cup amber beer, or ale
2 cups shrimp stock
2 tablespoons Worcestershire sauce
1 tablespoons Sriracha sauce
2 tablespoons minced rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon West Town Tavern Creole Spice Mix
1 pound unsalted butter, cut into 1-inch pieces and divided in half
1 1/2 pounds 31-35 count shrimp, peeled and deveined
West Town Tavern Creole Spice Mix*
1 1/2 tablespoons sweet paprika
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon dried thyme
1 tablespoon dried
1 tablespoon oregano
1 tablespoon cayenne pepper
Beignets: Heat oven to 350 degrees F.
Pierce the potato several times with a sharp knife and bake the potato for
45 minutes until tender.
Let stand until cool enough to handle, about 15 minutes.
Cut the potato in half and coarsely grate the flesh.
Finely chop the potato peel and set the grated potato and peel aside.
Combine the butter and water in a medium saucepan over medium heat and bring
to a boil.
Add the flour to the water and stir with a wooden spoon to make a panade.
Cook the panade over medium low heat for two minutes to dry it out; it should
leave a thin film on the bottom of the pan.
Scrape the panade into the bowl of a stand mixer and beat on medium speed
with a paddle to cool it.
Add the salt, white pepper and herbs.
Add the eggs, one at a time, beating for 30 seconds between each addition.
When eggs are fully incorporated, stop the mixer, scrape down the sides
and add the grated potato and skin, as well as the cheese. Mix well on slow
speed to incorporate.
Beignet batter may be made up to two days ahead and stored covered in the
Heat a deep fryer to 350 degrees F.
Scoop tablespoons of beignet batter and slip them into the fryer. Fry for
2-3 minutes until puffed and golden brown.
Drain and serve immediately with the Creole Barbecued Shrimp.
Creole Barbecued Shrimp: Heat the canola oil in a medium saucepan and sauté
shallots until tender and lightly browned.
Add garlic and sauté two more minutes.
Add the beer and bring to a boil. Add shrimp stock and remaining ingredients.
Stir well and simmer sauce 10 minutes to reduce slightly and blend the flavors.
Sauce may be made up to two days ahead and stored covered in the cooler.
Assembly: Melt half the butter in a large skillet over high heat. When butter
foams add the shrimp and sauté quickly until firm and pink.
Season the shrimp with salt and pepper to taste and add the sauce.
Bring the sauce to a boil.
Add the remaining butter, one piece at a time, stirring all the time. Let
one piece of butter fully incorporate before adding the next making a rich,
Spoon the shrimp and sauce into shallow bowls and top with a few warm Idaho®
West Town Tavern Creole Spice Mix: Stir spices together.
Yield: 10 beignets
* This is a good spice mix to have around. Rub it on pork loins before roasting,
or toss with hot Idaho® Potato Chips or French Fries.
Source: Susan Goss, Chef/Cookbook Author, Chicago, IL