Shrimp Beignet with Peppercorn Sauce (Vasco Shrimp)

Name: Shrimp Beignet with Peppercorn Sauce
Ingredients: 4 peppercorns; 2 tablespoons tomato extract; 250g frozen shrimp; 1 lemon; 1 tablespoon olive oil; 1 small onion; thyme; oil for frying; beignet dough; Beignet Dough:; 150g all-purpose flour; 3 tablespoons olive oil; 1 cup dry white wine; 1 pinch salt; 1 teaspoon active dry yeast; 2 eggs

1
4 peppercorns
2
2 tablespoons tomato extract
3
250g frozen shrimp
4
1 lemon
5
1 tablespoon olive oil
6
1 small onion
7
thyme
8
oil for frying
9
beignet dough
10
Beignet Dough:
11
150g all-purpose flour
12
3 tablespoons olive oil
13
1 cup dry white wine
14
1 pinch salt
15
1 teaspoon active dry yeast
16
2 eggs

Ingredients

1
4 peppercorns
2
2 tablespoons tomato extract
3
250g frozen shrimp
4
1 lemon
5
1 tablespoon olive oil
6
1 small onion
7
thyme
8
oil for frying
9
beignet dough
10
Beignet Dough:
11
150g all-purpose flour
12
3 tablespoons olive oil
13
1 cup dry white wine
14
1 pinch salt
15
1 teaspoon active dry yeast
16
2 eggs

Directions

1
Mix the flour, salt, yeast, oil, and wine with some anticipation
2
Let it rest in a warm place
3
Ten minutes before making the beignets, add the egg yolks and then the whites in snow
4
Mix well, without beating, so the dough stays light and spongy
5
Let it rest for 10 minutes while you prepare the shrimp
6
Cook the peppers cut into four, for 5 minutes (in water)
7
The frozen shrimp will thaw at the warmth of a warm water
8
Drain them and sprinkle lemon juice on top
9
From there, to the beignet dough
10
Fry them
11
After they say 'we're fried', place them on paper towels to remove excess oil
12
While the beignets are frying, make thyme and onion caramelize in olive oil (1 tablespoon) and add peppers and tomato extract, letting it cook without covering
13
Serve the shrimp beignets around the peppers.