These spicy beignet appetizers, made of goat cheese, shrimp and jalapenos, evoke a Mexican beach vacation.
- Yield: Makes about 4 dozen
Source: Martha Stewart Weddings, Summer 2005
- 8 large shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- Coarse salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 jalapeno chile, finely chopped (about 2 1/2 tablespoons)
- 1 tablespoon Dijon mustard
- 1 teaspoon finely chopped chipotle
- chiles in adobo sauce
- 3 ounces fresh goat cheese, crumbled
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely grated lemon zest
- Vegetable oil, for frying
- Romesco Dipping Sauce, for serving
- Cilantro Pesto Sauce
Heat a grill or grill pan over medium-high heat. Grill shrimp, turning once, until cooked through, 2 to 3 minutes per side. Let cool. Chop shrimp into 1/4-inch chunks; set aside.
Bring butter, 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan; cook until butter has melted. Remove from heat. Add flour; stir until mixture comes away from sides of pan.
Place saucepan over low heat; stir until thickened, about 1 minute more. Transfer to a medium bowl. Stir in eggs, 1 at a time. Stir in shrimp, jalapeno, mustard, chipotle chiles, cheese, cilantro, and lemon zest.
Heat about 5 inches oil in a medium heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Scoop shrimp mixture by the tablespoon, and fry in batches of 8 to 10, turning occasionally, until golden brown, 3 to 5 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve warm with dipping sauces.