1 pound unsalted butter, cut into one inch pieces and divided in half
1 1/2 lbs 31-35 count shrimp, peeled and deveined
West Town Tavern Creole Spice Mix
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.
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
Preheat oven to 350°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. 4. 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 cooler.
Heat a deep fryer to 350°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.
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, emulsified sauce. Spoon the shrimp and sauce into shallow bowls and top with a few warm Idaho® Potato Beignets.