Okra Beignets with Cilantro Sour Cream Sauce

Recipe courtesy of chef Robert Stehling, Hominy Grill

Beignets

- ½ lb shrimp, peeled & roughly chopped

- 4 cups okra, sliced

- 1 green pepper, diced

- 1 onion, diced

- 2 eggs

- ½ cup heavy cream

- 1 cup flour, all purpose

- 2 or 3 jalapenos, finely chopped

Tomato Salsa

- 4 ripe plum tomatoes, washed, seeded and chopped

- ½ small red onion, finely diced

- 1 jalapeno pepper, finely diced

- ½ bunch cilantro, washed & chopped

- 1½ tablespoon extra virgin olive oil

- 1 lime, juiced

Cilantro Sour Cream

- 1 bunch cilantro, washed and chopped

- 2 limes, zested and juiced

- 2½ cup sour cream

Directions

Tomato Salsa

1) Combine ingredients in bowl and season with salt & pepper.

Cilantro Sour Cream

1) Combine ingredients in a bowl.

Beignets

1) Cook Jasmine rice and let cool.

2) Combine remaining ingredients except shrimp and let set for at least 20 minutes.

3) Stir vigorously working the batter. The mixture will get slimy from the okra.

4) Season with salt and pepper.

5) Add shrimp to ingredients

6) Deep fry, dropping spoonfuls into medium hot peanut oil.