Name: Coconut Shrimp Beignets with Pepper Jelly Sauce
Yield: Makes 20 to 25 beignets
Ingredients: Canola oil or other neutral vegetable oil, for deep frying; 1 cup pepper jelly (we use Tabasco brand); 2 tablespoons Creole mustard or any country-style whole-grain mustard; 2 tablespoons champagne vinegar (apple cider vinegar is a good substitute); 2 cups all-purpose flour; 1 cup shredded sweetened coconut; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 cup very thinly sliced green onions, white and green parts; 1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do); Water (optional); 1 pound small shrimp, peeled and deveined

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Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans.

While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.

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