Post by Food Love (@foodlove)

Nigerian food writer and recipe developer Yewande Komolafe made her Corn and Shrimp Beignets for the New York Times. In her recipe, a light batter coats pieces of shrimp and sweet corn kernels, delivering a savory bite that’s perfect for a finger-food weeknight meal or casual get-togethers. Lemon zest and ground cayenne also add a bright zing.

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https://youtu.be/68MCHSKCgiw?si=LPPKQrjLq9dk-F8N

Nigerian food writer and recipe developer Yewande Komolafe made her Corn and Shrimp Beignets for the...

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