• Tommy Centola

Coconut Shrimp Beignets with Pepper Jelly from Slade & Allison Rushing

Updated: Jan 4

Slade Rushing has been named as the executive chef of the unnamed restaurant that is soon to open in the Brennan’s building. Slade and his wife Allison own MiLa restaurant. They have worked together in various restaurants around the country. Their MiLa restaurant is a combination of foods from their respective states, Mississippi and Louisiana. Here is a popular bar appetizer.

One 10-ounce jar red pepper jelly

1/4 cup Creole mustard or grainy mustard

1 tablespoon Champagne vinegar or white wine vinegar

Vegetable oil, for frying

2 cups all-purpose flour

3 scallions, thinly sliced

1 cup unsweetened shredded coconut

1 tablespoon baking powder

1 tablespoon sugar

2 teaspoons salt

1 teaspoon freshly ground pepper

One 12-ounce bottle amber beer

1 large egg, lightly beaten

1 1/2 pounds large shrimp, shelled and deveined, tails left on

In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter. Working in batches, dip the shrimp in the batter (don’t shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce.

Enjoy!!!

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