Little Bites: Bastille’s Shrimp Beignets

Photo courtesy of Bastille

Photo courtesy of Bastille

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week’s recipe comes courtesy of Old Town’s Bastille, a charming French redoubt run by a talented couple – pastry chef Michelle and chef Christophe Poteaux. Their beignets take a savory turn, incorporating local rock shrimp seasoned with verdant specks of parsley and chive. Citrus zest adds a little zing, while accentuating the shellfish’s natural sweetness. The brown rounds are served with house-made aioli at the restaurant, but you can use whatever dipping sauce you desire.

Shrimp Beignets

Makes 6 orders of 4 beignets each


  • ½ tbs baking powder
  • 1 ½ cups all purpose flour
  • ½ orange, zest only
  • 1 lemon, zest only
  • 2 eggs
  • ¾ cups milk
  • Salt and pepper
  • 3 cups local rock shrimp, chopped
  • ¼ cup parsley & chives, chopped
  • Oil for frying


  1. Mix baking powder, flour, and zests together.
  2. Incorporate eggs and milk
  3. Season with salt and pepper and adjust consistency with more flour if needed (should be thick).
  4. Add shrimp and herbs.
  5. Using an ice-cream scooper create beignet balls and fry in hot oil until golden brown. Do one sample beignet first to test seasoning and thickness. Serve warm.
  • Dan Blum

    This looks good enough to eat.