Okra-Shrimp Beignets a novel way to enjoy a combo of some faves

I love okra. I love shrimp. I love beignets. Who ever would have imagined that a recipe existed that combined all three?

I couldn’t believe my eyes when I saw that Southern Living, in its September 2011 feature on Lowcountry fare, ran this recipe for Okra-Shrimp Beignets plus Fresh Tomato Salsa and Cilantro Sour Cream condiments. This was a have-to-try and turned out to be one of the most fun items I’ve ever cooked and served.

Easy, easy, easy. Chop the shrimp, slice the okra, dice the green pepper, onion, and jalapeño. Add egg, flour, and heavy cream (I subbed skim milk) to make a batter. Drop the batter into hot oil and deep fry. Even with making the salsa and sour cream, this entire process took no more than 45 minutes (the recipe says 47, but I was a little more speedy).

At this stage in the game the diners around our table are getting a wee-bit bored with okra, but it’s out there in the garden still bloomin’ like crazy. Having a delightful new recipe to try sent me out to the okra plants with renewed enthusiasm. The fresh jalapeno was in the row next to the peppers; the fresh onion was from our garden of weeks ago.

We were so entranced, we could have turned around and made a fresh batch of these beignets the next night. Topped with the fresh salsa and sour cream mixture, the whole ensemble made a memorable meal.

Okra-Shrimp Beignets

Peanut oil

2 cups sliced fresh okra

1/2 green bell pepper, diced

1/2 medium onion, diced

1 large egg (or 1/4 cup egg substitute)

1/2 cup all-purpose flour

1/4 cup heavy cream (I subbed 1/4 cup skim milk)

1 jalapeño pepper, finely chopped

3/4 teaspoon salt (or salt substitute)

1/4 teaspoon freshly ground pepper

1/4 pound unpeeled, medium-sized raw shrimp, peeled and coarsely chopped

Fresh Tomato Salsa

Cilantro Sour Cream

Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees. Stir together okra and next 8 ingredients in a large bowl until all are blended. Stir in shrimp. Drop batter by rounded tablespoonfuls into hot oil. Fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve with salsa and sour cream. Makes about 30.

Fresh Tomato Salsa

4 large plum tomatoes, seeded and chopped (about 2 cups)

1/4 cup chopped fresh cilantro

1 jalapeño pepper, seeded and finely diced

3 tablespoons finely diced red onion

2 1/2 tablespoons fresh lime juice

1 tablespoon extra virgin olive oil

salt (or salt substitute) and pepper to taste

Stir all ingredients together. Chill until time to serve.

Cilantro Sour Cream

1 (8-ounce) container sour cream

1/4 cup finely chopped fresh cilantro

1 teaspoon lime zest

1 teaspoon fresh lime juice

salt (or salt substitute) and pepper to taste

Stir all ingredients together. Chill until time to serve.